Rating: 4.5 stars 4.3
2065 Ratings
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  • 2 star values: 59
  • 1 star values: 34

This bacon carbonara is a super rich, classic "bacon and egg" spaghetti dish that's great to serve for company. This recipe also makes an unusual brunch offering.

Recipe Summary

20 mins
20 mins
40 mins


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, toss spaghetti with 1 tablespoon olive oil, and set aside.

  • Place diced bacon in a large skillet over medium heat; cook and stir until evenly browned, about 10 minutes. Drain bacon on paper towels, reserving 2 tablespoons bacon fat in the skillet.

  • Add 1 tablespoon olive oil to bacon fat in the skillet. Add chopped onion and cook over medium heat until onion is translucent. Add minced garlic and cook until fragrant, about 1 minute. Add wine and cook 1 minute more.

  • Return cooked bacon to the skillet; add spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or sticks together. Add beaten eggs and cook, tossing constantly with tongs or a large fork, until eggs are barely set. Quickly add 1/2 cup Parmesan cheese and toss again. Season with salt and pepper (remember that bacon and Parmesan are very salty).

  • Serve warm with chopped parsley sprinkled on top and extra Parmesan cheese at the table.

Nutrition Facts

444 calories; protein 16.4g; carbohydrates 44.7g; fat 21.1g; cholesterol 117.5mg; sodium 368.8mg. Full Nutrition