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Simple Spaghetti Carbonara

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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!
Course Mains & Entrees
Cuisine Italian
Keyword bacon, carbonara, easy dinner, pasta, spaghetti
Prep Time 25 mins
Additional Time 20 mins
Total Time 45 mins
Servings 6 servings
Calories 554
Author Laurie McNamara


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


  • Bring a large pot of water to boil.
  • Place eggs in a bowl with warm water to bring the eggs up to room temperature.
  • 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.
  • Add a tablespoon of sea salt to the boiling water and add in the dried pasta. Cook accordingly to package directions.
  • Meanwhile; crack the eggs into a large {deep} serving bowl and whisk. Add grated cheese and plenty of fresh ground black pepper, stir.
  • 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.
  • 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.


Serving: 1g | Calories: 554kcal | Carbohydrates: 58g | Protein: 25g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1692mg | Potassium: 307mg | Fiber: 2g | Sugar: 2g | Vitamin A: 301IU | Calcium: 218mg | Iron: 2mg