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Spaghetti Carbonara

Everyone claims to have a recipe for “The Real Spaghetti Carbonara.”  There are many variations of this classic Italian recipe, but my recipe uses good ol’ American bacon, preferably smoked.  I have made this Spaghetti Carbonara for my family and friends on many occasions, and it’s a major crowd-pleaser.

Spaghetti Carbonara

Spaghetti Carbonara

The main ingredients in my Spaghetti Carbonara are items that I almost always have in the kitchen, like quality Parmigiano-Reggiano (Parmesan cheese), garlic, eggs, bacon, salt, and black pepper. It’s amazing how just a few simple ingredients come together for such a delicious and luxurious meal.

Follow the link for the complete recipe and HD video.

High Definition Video Presented Here:

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4 to 6 people, depending on portion size


  • 1  – 375g package of spaghetti (I used whole wheat)
  • 1 lb of American bacon, preferably smoked, cut into 3 inch strips
  • 4-6 cloves of minced garlic
  • 3 eggs
  • 2 cups of freshly grated Parmigiano-Reggiano (Parmesan cheese)
  • Salt and Pepper
  • 1 bunch of fresh basic, chopped for garnish


  1. It’s best to do a little bit of prep work first.  Grate the Parmigiano-Reggiano cheese, and whisk the eggs.  Once the eggs are whisked, add about one cup of the Parmigiano-Reggiano cheese to the egg mixture and mix together thoroughly.  Set aside.
  2. Bring a pot of salted water to a boil.  Once the water is boiling, add the spaghetti and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”) Drain the pasta in a colander and be sure to reserve about a cup of  the starchy cooking water.  A bit of the water will be added to the sauce to make it creamy and prevent the egg mixture from drying out.
  3. Using a deep frying pan, add the bacon and saute for about 3 minutes on medium heat, until the bacon fat is rendered, but do not crispy.  Add the garlic into the bacon and saute for about 1-2 minutes.  Careful, garlic burns easily, so don’t overdo it!
  4. Remove the frying pan from the heat, and add the hot, drained spaghetti to the pan to coat the pasta in the bacon fat.
  5. Add the egg mixture to the frying pan, with a splash of starchy cooking water and mix well.  It’s important that the pasta is very warm when you add the egg mixture so that it cooks the eggs.  The starchy water will help to make the sauce creamy, so add only as much water as you need to keep the sauce thick and creamy, but not watery or runny.
  6. Season with salt and pepper to taste.
  7. Plate the spaghetti Carbonara and garnish with chopped basil and additional grated Parmigiano-Reggiano.
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One Response to “Spaghetti Carbonara”

  1. Paul van Gool says:


    I’ve made this for my kids twice now. And myself of course ;-) . They love it!

    Great site!


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