Spaghetti Carbonara I Recipe -
Spaghetti Carbonara I Recipe
  • READY IN 20 mins

Spaghetti Carbonara I

Recipe by  

"This is a favorite supper dish that's quick and easy to make. I double it for our family of 4 growing boys. We serve it all up and then add on the goodies that are left in the bottom of the bowl - there's always bacon and eggs left down there."

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  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving some of the drippings, crumble and set aside.
  3. Scramble eggs in bacon drippings.
  4. Place spaghetti in a large bowl. Pour in olive oil, and mix well; use enough to just moisten spaghetti. Stir in bacon, eggs, and Parmesan cheese. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Jul 10, 2008

I made this recipe for three very picky grandchildren. Too bad I didn't make more. They all had seconds and wanted more. One change I made was adding some minced garlic to the bacon fat. Next time I will make double because they wanted it for lunch today. Thanks for the recipe.

Most Helpful Critical Review
Oct 28, 2003

I'm sorry but this carbonara is nothing like a real carbonara. I tried making this last night. The eggs should not be scambled in a pan, they should coat the pasta. It was very dry and bland. Spaghetti Carbonara is my favorite Italian dish. I have tried many. I have lived across the border from Italy and had the real thing. This was far from it. It should not even be in this catagory.

Feb 03, 2003

Warning, a look at the nutritional information for this recipe is revealing. This recipe is estimated to have 62 grams of fat in each serving (the recipe makes six servings for a total of 372 grams of fat). That's more than an entire pint of ben & jerry's cookie dough in one serving (one sixth of this recipe!) With the majority of that fat coming from bacon and eggs, this may not be the healthiest meal for children or adults...

Nov 23, 2009

That is a huge amount of bacon for six servings, I'd cut it in half. Also, the eggs are tossed with the hot pasta to cook, not scrambled into little lumps.

May 12, 2009

I used "Italy - the Beautiful Cookbook" & I think the secret for creamy sauce is as given there:- After cooking the pasta RESERVE 1/2cup OF THE LIQUID. Having cooked the pancetta or bacon & a chopped red chili pepper, mix Pecorino cheese & eggs (it uses just yolks, I use whole eggs) into the reserved cooking water, add a little salt & PLENTY of pepper; tip the browned bacon (with the fat) over the past, then add the egg mixture & toos well. Add parmesan & serve. Delicious. D

Aug 02, 2003

My family loved this recipe. I used 6 eggs and thin spaghetti. I also broke my spaghetti into smaller pieces for cooking.

Feb 05, 2008

Well, Im sorry to not have been in Italy, but for a college guy like me, this stuff is ridiculously delicious!!! I added some lemon pepper, a hint of garlic salt, and some finely grounded basil, the combo was AWESOME!!! Will definitely do the dish again.

Jan 05, 2005

Yum - I love this stuff! I add a bit of garlic to mine too, as it seems to need something extra.


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  • Calories
  • 601 kcal
  • 30%
  • Carbohydrates
  • 57.7 g
  • 19%
  • Cholesterol
  • 163 mg
  • 54%
  • Fat
  • 27.7 g
  • 43%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 28.4 g
  • 57%
  • Sodium
  • 832 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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