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Spaghetti Carbonara
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4.89 from 17 votes

Spaghetti Carbonara

Seriously easy and loaded with richness, this is going to be a favorite weeknight dinner!
Prep Time20 mins
Cook Time20 mins
Course: Main Course
Cuisine: American
Keyword: Pasta, Spaghetti, Spaghetti Carbonara
Servings: 6
Author: Amanda Rettke

Ingredients

  • 1 box (16 ounces) spaghetti noodles
  • 1 tablespoon olive oil
  • 8 slices bacon, chopped (can use Pancetta)
  • 1 medium white onion, chopped
  • 1 clove garlic, minced
  • 4 large eggs, beaten
  • 2 cups Parmesan cheese, grated
  • 1 pinch salt and black pepper, to taste
  • 2 tablespoons Parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  • In a large pot of boiling salted water, cook spaghetti pasta until al dente (about 6-10 minutes). Drain. (Can reserve a cup of pasta water just in case you want a thinner sauce.) Toss with 1 tablespoon of olive oil, and set aside.
  • In a large skillet over medium heat, add chopped bacon and cook until crisp; remove and drain onto paper towels.
  • To the same skillet over medium heat (That has not been drained or cleaned! You should have about 2 tablespoons of bacon fat remaining in the fan - if you don't add some olive oil.), add chopped onion.
  • Once onion is translucent (about 3-5 minutes) add the minced garlic, and cook for one more minute.
  • Add the spaghetti noodles back into the pan and toss to coat and heat through. Reduce the heat to low.
  • In a medium bowl, mix together eggs and parmesan cheese. Add this to the noodles and cook, tossing constantly with tongs until eggs and parmesan develop into a light sauce over the noodles.
  • Add in bacon, salt and pepper to taste, and top with remaining parmesan cheese. (And chopped parsley for garnish if you so desire.)
  • Serve immediately.

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