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Spaghetti Carbonara

Spaghetti Carbonara

Nutrition Facts
  • cal. (kcal) 250
Spaghetti Carbonara
  • Makes: 6 servings
  • Prep: 5 mins
  • Cook: 12 mins
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by 10 people
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  • 1 pound spaghetti
  • 8 ounces pancetta or 8 slices thick-cut bacon, diced
  • 2 large eggs
  • 2 large egg yolks
  • 1 1/4 cups (5 ounces) freshly grated Pecorino Romano cheese
  • Salt and freshly ground black pepper, to taste


  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 to 12 minutes or until al dente.
  2. While the pasta is cooking, heat a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 6 minutes. Remove all but 1 tablespoon of the fat.
  3. Reserve 1/2 cup of the pasta water and then drain the pasta. Add the pasta to the skillet of pancetta and toss to combine.
  4. In a large bowl, whisk the eggs with the egg yolks. Turn off the heat under the skillet, add the eggs and 1 cup of the cheese, and toss thoroughly to combine. Add the reserved pasta water as needed to thin the sauce to the desired consistency. Season with salt and a generous amount of black pepper.
  5. Serve immediately with the remaining 1/4 cup cheese sprinkled on top.

Nutrition Information for Spaghetti Carbonara

Servings Per Recipe: 6
PER SERVING: 250 cal., 17 g total fat (8 g sat. fat), 174 mg chol., 801 mg sodium, 58 g carb. (2 g fiber), 25 g pro.