Spaghetti Carbonara

Spaghetti Carbonara
Makes 4
Prep 10 m
Cook 19 m



  1. 1 of 4 Bring a pot of lightly salted water to boiling. Add spaghetti and cook 10 minutes or as per package directions. Reserve 1 1/2 cups hot pasta water.
  2. 2 of 4 Meanwhile, add bacon to a large, lidded saute pan. Cook over medium heat for 6 minutes or until slightly crispy. While bacon is cooking, whisk together 2 of the eggs and the cheese in bowl. Add garlic to pan and cook 1 to 2 minutes.
  3. 3 of 4 When pasta has finished cooking, drain and immediately add to pan with cooked bacon and garlic. Toss for 1 minute to coat noodles. Remove pan from heat and stir in egg-cheese mixture and 1 cup of the reserved pasta water. Mix constantly for 2 minutes, making sure not to scramble the eggs. Stir in salt and pepper, cover and set aside.
  4. 4 of 4 Heat 1 teaspoon of the oil in a medium nonstick skillet. Add 2 of the eggs and fry sunny-side up for 3 to 4 minutes over medium heat; set aside. Repeat with remaining 1 teaspoon oil and 2 eggs. Divide pasta evenly among four bowls (if pasta seems a bit dry, stir in remaining 1/2 cup reserved pasta water just before serving). Place 1 egg on each serving and garnish with parsley.
Nutrition Information for Spaghetti Carbonara
Servings Per Recipe: 4
Per Serving: 33 g Fat, total, 38 g carb., 12 g sat. fat, 360 mg chol., 1017 mg sodium, 28 g pro., 572 kcal cal., 2 g fiber