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Spaghetti Carbonara

By , from the Culinate Kitchen collection
Serves 4
Total Time 25 minutes


This rustic Italian classic makes a quick dinner. Because the main ingredients are bacon and eggs, it also occasionally turns up as a brunch dish.



1 lb. dried spaghetti, linguini, perciatelli, or other long dried pasta
6 oz. pancetta or ordinary bacon, diced
1 large garlic clove, minced (optional)
2 eggs, beaten
1 Tbsp. extra-virgin olive oil
1 cup freshly grated Parmesan cheese, divided
~ Salt and freshly ground black pepper, to taste
½ cup fresh Italian parsley leaves, minced (optional)


  1. Bring a large pot full of salted water to a boil for the pasta.
  2. While the water heats, cook the diced pancetta or bacon in a small pan over medium heat until the diced cured meat is thoroughly cooked. Remove from the heat. If using the garlic, slip it into the hot bacon fat and stir a few times. Put the meat-and-garlic mixture into a large serving bowl.
  3. Cook the pasta in the boiling water until al dente. Meanwhile, whisk together the eggs, olive oil, and half of the Parmesan.
  4. When the pasta is done, drain it and quickly put it into the large serving bowl. Toss the pasta rapidly with the cooked pancetta, then pour over the egg mixture and toss well.
  5. Serve immediately, passing the remaining cheese, salt, pepper, and optional parsley at the table.

This content is from the Culinate Kitchen collection.

There are 4 comments on this item
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25% recommend this recipe
1. by argus on Jan 29, 2009 at 5:48 AM PST

Perfect. Didn’t have fresh parsley on hand; used dried parsley and lessened the amount. Instead of parmesan I had pecorino - worked just as well.

2. by Caroline Cummins on Jan 29, 2009 at 12:21 PM PST

Argus -- Honestly, the parsley is just a garnish. It’s really all about the bacon, eggs, and cheese. Glad you enjoyed it!

3. by Rebecca T. of HonestMeat on Mar 21, 2009 at 8:20 AM PDT

I like to seperate the egg yolk from the white. First blend the white with the just cooked pasta then place the yolk on top just before serving. Let the eater mix it all together right before shoveling into their mouth.
Also, I highly recommend using the real deal for this dish, and that is guanciale, which is air-cured pork jowls. It may be hard to find, but well worth it.

4. by Kristina on Jun 29, 2011 at 5:14 PM PDT

Just made this for dinner. I used regular bacon (pancetta just didn’t fit in the budget), added some basil along with the parsely, and added peas. It all came out very well.

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