Spaghetti Carbonara I

Spaghetti Carbonara I

"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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Ingredients

20 m servings 601 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 601 kcal
  • 30%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 832 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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

Read all reviews 27
  1. 32 Ratings

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Most helpful positive review

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. Nex...

Most helpful critical review

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. Sp...

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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. Sp...

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 g...

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.

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 c...

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. Nex...

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

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,...

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

Delicious! It was a huge hit!

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