Spaghetti Carbonara

Spaghetti Carbonara

Serves 4
Dietary Nut Free
Meal type Entrée


  • 3 Tablespoons kosher salt
  • 1 Pound spaghetti (dried)
  • 3 Tablespoons olive oil
  • ½ Pound bacon (thick sliced; diced into small pieces)
  • 4 Large eggs
  • 1 teaspoon freshly ground black pepper
  • ⅓ cup fresh Italian parsley (chopped)
  • 1 cup fresh Parmesan cheese (grated)


Many cooks shy away from pasta carbonara because it is traditionally served with a raw egg yolk over the cooked pasta. This recipe provides all the taste without raw food safety concerns. Additionally, this dish can be made with guanciale or pancetta, but bacon is always available and makes this dish taste great.


Step 1
In an extra large skillet, saute diced bacon over medium-high heat until mostly crisp, but not burned, about 5 minutes.
Step 2
Drain all grease from bacon except for about 2 teaspoons. Set aside.
Step 3
Bring 5 quarts of water and salt to a boil in a large pot. Add pasta and cook according to package directions.
Step 4
Meanwhile, in a medium bowl, whisk the eggs until they start to form bubbles. Add pepper, parsley, cheese, and olive oil; whisk briskly to blend.
Step 5
When pasta is cooked, reserve ¼ cup of the pasta water before draining pasta.
Step 6
Place diced bacon back on medium-high heat and pour the reserved pasta water into the pan. When the liquid boils, place drained pasta into the pan and turn off heat.
Step 7
Gradually add the egg mixture to the pasta in the pan, stirring constantly and briskly for several minutes until the egg in the mixture is cooked. Make sure to do this slowly so that the egg doesn't scramble, but is completely mixed in.
Step 8
Serve immediately.