3 ratings

Easy Spaghetti Carbonara


Easy Spaghetti Carbonara

I love this dish with such simple ingredients; it has long been a favorite of mine. I remember making it for my family when I was barely in my teens and nothing has really changed. Well, not much has changed at least.


  • 1 Pound spaghetti
  • 4 cloves garlic, chopped
  • Fresh parsley, for garnish
  • 1/4-1/2 Cup white wine
  • 2 large eggs
  • 1/2 Cup grated Parmesan, plus more for serving
  • Pepper, to taste
  • 1/4-1/2 Pound pancetta or thickly sliced good-quality bacon, cut into 1/2-inch pieces


Bring a large pot of water to a boil over high heat. Cook the spaghetti according to the package directions and drain; reserve ½ cup of the cooking water.

Cook the bacon in a skillet over medium-high heat until just beginning to crisp. Add the garlic and wine and cook for 1-2 more minutes. Remove from the heat.

Meanwhile, break the eggs into a serving bowl, season with black pepper, to taste, and beat them with a whisk. Add the pasta and the bacon mixture to the eggs in the serving bowl and mix thoroughly (the heat from the pasta will cook the eggs). Add ¼-½ cup of the pasta water, just enough to create a sauce.

Add the Parmesan, mix lightly, and serve. Top each serving with additional cheese and garnish with parsley.