In this Spaghetti Carbonara, hot pasta is tossed in a Parmesan egg mixture and then topped with crispy pieces of bacon and more grated cheese!

Carbonara consists of only a few key ingredients.




Simple Spaghetti Carbonara l

Oh and don’t forget the pasta! Carbonara {heavy on the carb if-ya-know-what-I-mean} is most definitely the easiest pasta sauce you could ever make and NOT screw up. Just simply whisk up a few eggs, lots of cheese and even more black pepper toss it with crispy bacon and the steaming hot spaghetti noodles and bingo-bango you’ve got dinner.

Simple Spaghetti Carbonara l

I’m blessed to have the hook up on eggs {Hi Keith!}. I get farm fresh eggs for two dollars a dozen, a total steal {forget that part okay Keith?}! So if you can get your mitts on fresh eggs then I HIGHLY recommend using them here. The eggs are what gives this pasta its golden sheen… and the more organic and fresher the egg, the deeper the color of the yolk.

I’ll let you in on a little secret… farm eggs are even more tastier than store bought! True story.

First things first… bring a LARGE pot of water to boil.

Simple Spaghetti Carbonara l

Then move on to the prep work. I always start by placing my eggs in a bowl of semi warm water while I cook the bacon. It helps bring the eggs up to room temp so they aren’t in total shock when the hot pasta hits them.

Simple Spaghetti Carbonara l

Next cube up some slab bacon. Pancetta would also work nice here too if you can get your hands on some.

Simple Spaghetti Carbonara l

Cook it up until it’s crispy. You may need to taste test a few just to be sure *wink-wink*.

Simple Spaghetti Carbonara l

Then just transfer them over to a paper towel lined plate to drain off any extra bacon fat.

Now season the boiling water with about a tablespoon of sea salt and drop the pasta right on in, be sure to stir every so often so the pasta doesn’t stick to itself. You only have about 9-10 minutes… so get moving!

Simple Spaghetti Carbonara l

For the saucy-sauce; crack four eggs into a large serving bowl.

Simple Spaghetti Carbonara l

Then beat them senseless.

Simple Spaghetti Carbonara l

Grate up about a half cup of both Parmesan and Romano cheese. Yooooou might want to taste test this as well… for culinary purposes, naturally.

Simple Spaghetti Carbonara l

Add the cheese to the bowl of whisked eggs.

Simple Spaghetti Carbonara l

Mix and season generously with fresh black pepper.

Simple Spaghetti Carbonara l

When the time is up, drain the pasta {reserve a cup of pasta water if you need to revive the sauce} and add the spaghetti directly into the bowl with the eggs.

Simple Spaghetti Carbonara l

Quickly toss… then add in the bacon… and toss some more. The heat from the noodles gradually cooks the eggs (and melt the cheese) without scrambling them, leaving you with insta-sauce.

Simple Spaghetti Carbonara l

Serve this spaghetti carbonara with a little bit more black pepper, a sprinkle of Parmesan and fresh torn parsley, if that’s your thang.

Not only is this pasta dish super-duper easy that your five-year-old can make it… but it’s also super elegant and scrumptious and beautiful and, well you get the picture.


Enjoy! And if you give this Spaghetti Carbonara recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Simple Spaghetti Carbonara l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Simple Spaghetti Carbonara
Yield: 6 servings

Simple Spaghetti Carbonara

In this Spaghetti Carbonara, hot pasta is tossed in a Parmesan egg mixture and then topped with crispy pieces of bacon and more grated cheese!
Prep Time 25 minutes
Additional Time 20 minutes
Total Time 45 minutes


  • 1 pound spaghetti noodles
  • 1 tablespoon sea salt, for pasta water
  • 8 ounces slab bacon
  • 4 whole large eggs
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup freshly grated romano cheese
  • black pepper
  • fresh parsley, torn for garnish


  1. Bring a large pot of water to boil.
  2. Place eggs in a bowl with warm water to bring the eggs up to room temperature.
  3. Cube up the bacon. Add the bacon into a large skillet and cook over medium heat until crispy. Drain on a paper towel lined plate.
  4. Add a tablespoon of sea salt to the boiling water and add in the dried pasta. Cook accordingly to package directions.
  5. Meanwhile; crack the eggs into a large {deep} serving bowl and whisk. Add grated cheese and plenty of fresh ground black pepper, stir.
  6. Once pasta is cooked, reserve 1 cup of pasta water before draining the pasta in a colander. Add drained pasta to the bowl with the egg and cheese and toss thoroughly to cook the egg and melt the cheese.
  7. Add in the bacon and toss some more. Serve and top with more black pepper, a sprinkle of grated Parmesan and with fresh torn parsley leaves.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 433 Total Fat: 21g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 176mg Sodium: 1993mg Carbohydrates: 32g Fiber: 1g Sugar: 1g Protein: 27g
Nutrition information isn’t always accurate.

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