Spaghetti Carbonara


  • 1 lb of dried Spaghetti or pasta of your choice
  • 1 onion, diced
  • 1/2 lb of pancetta or smoked bacon, chopped
  • 3 tbs extra virgin olive oil
  • 3 cloves garlic, minced
  • 3 eggs, beaten
  • 2/3 cup Parmesan cheese, grated
  • 2 tbs parsley
  • 2 tbs whipping cream
  • kosher salt and fresh cracked black pepper to taste
This classic Italian recipe marries the flavors of pancetta, garlic, eggs and Parmesan cheese, and is absolutely delicious.

  • Heat the olive in a pan and add the onions and saute until soft..About 3 minutes
  • Add the garlic and chopped pancetta and bacon and saute  with medium heat until almost crispy.
  • Cook the pasta in a large pan of salted boiling water until “Al dente” almost tender but firm to the bite.
  • Drain the spaghetti and return to the pan with the pancetta/bacon and onions.
  • Mix well using medium heat for about 1 minute.
  • in a bowl, beat the eggs with the Parmesan, cream, chopped parsley. Season with salt and pepper to taste.
  • Remove form the heat and add the egg mixture to the spaghetti, mixing well.
  • The warm pasta will lightly cook the egg mixture.
  • Place in a dish and serve immediately.


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