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Spaghetti Carbonara I

Rated as 3.74 out of 5 Stars

"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
Original recipe yields 6 servings

Directions

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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.

Nutrition Facts


Per Serving: 601 calories; 27.7 57.7 28.4 163 832 Full nutrition

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Reviews

Read all reviews 31
  1. 38 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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,...

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

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!