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This spaghetti carbonara recipe is quick, easy and will quickly become a family favorite recipe.
Recipe type: Main Dish
Cuisine: Italian
Serves: 4-6
  • 1lb Spaghetti
  • 2 tablespoons Sea Salt (for pasta water)
  • 6 pieces Bacon (sliced into ½" strips)
  • 4 cloves Garlic (minced)
  • 3 Eggs
  • 1.5 cups Fresh Grated Parmesan (plus extra for garnish)
  • 1 cup Peas (optional)
  • Black Pepper
  1. Get a large pot of sea salted water boiling and start cooking the spaghetti.
  2. While your pasta is cooking, start cooking the bacon over medium heat in a large skillet. Cook until fat is rendered (about 4 minutes). Remove from heat.
  3. Toss the garlic into the skillet with the bacon pieces. Stir so the garlic doesn't burn.
  4. Whisk the eggs and parmesan together in a mixing bowl until the mixture is fairly lump free.
  5. Take about a ½ cup of the boiling pasta water and slowly add it to the egg mixture while whisking quickly. You have to whisk quickly to temper the eggs. You should be left with a runny and smooth sauce.
  6. If you want to add blanched peas to the skillet with the bacon, go ahead and do that now.
  7. As soon as the pasta is done cooking, toss it directly into the skillet with the bacon fat, bacon, peas and garlic. Reserve at least a cup of the pasta water.
  8. Toss the spaghetti into the bacon fat and then quickly add the egg and parmesan sauce to the noodles while mixing quickly.
  9. Slowly add enough pasta water until the sauce is the desired consistency. (I usually use about a half cup)
  10. Garnish with some fresh ground black pepper and top with extra parmesan (optional).
Recipe by Maria Jung at