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Spaghetti Carbonara

Spaghetti Carbonara Recipe


  • 1 pound of spaghetti
  • 4 ounces pancetta diced small
  • 8 slices of bacon
  • 2 large eggs
  • 2 large egg yolks
  • 3/41 cup freshly grated Parmesan Romano cheese blend, plus more for topping
  • Salt and pepper to taste
  • 1/23/4 cup reserved pasta water


  1. Whisk the eggs and yolks in small bowl and set aside
  2. Boil water in large stock pot adding salt
  3. Cook spaghetti according to package till al dente or desired texture
  4. Reserve 1/2 cup of the pasta water
  5. In large pan cook bacon until crispy, set aside to cool before chopping
  6. Remove bacon dripping and cook the panchetta until crispy
  7. Turn the heat off the pan and immediately add pasta to pan with pancetta and bacon
  8. SPECIAL NOTE: Temper the egg mixture. Whisk a little pasta water to the eggs before adding into pan this helps so they do not scramble!
  9. Add eggs, mixing quickly (the hot pan should be enough to slightly cook the eggs while keeping them creamy)
  10. Add 3/4-1 cup of cheese to the hot pan and mix
  11. Add additional pasta water to desired consistency
  12. Add generous amounts of salt and ground black pepper to taste
  13. Serve immediately and top with extra grated parmesan ramano cheese
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Main Dish