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+ servings

Pasta Carbonara

One of my favorite pastas to make. 

Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people
Calories 469 kcal


  • 1/2 lb thick-sliced bacon diced
  • 1 lb spaghetti
  • 3 eggs
  • 1/3 cup basil chopped
  • Parmesan cheese grated, to taste
  • freshly ground black pepper


  1. Sauté bacon in a skillet until golden brown and crisp. Remove with a slotted spoon and drain well on a paper towel-covered plate.

  2. Bring 6 quarts of water to a boil in a large pot. Add a pinch of salt and then drop in spaghetti. Cook until al dente (follow package directions), stirring occasionally to prevent strands from sticking together. Reserve a cup of pasta water.

  3. Meanwhile, beat the eggs thoroughly in a large serving bowl. Whisk in a little of the hot pasta water to temper eggs.

  4. When the pasta is ready, drain it in a colander (be sure to reserve a cup of pasta water). Then immediately pour drained hot spaghetti into the bowl of eggs and toss quickly to cook eggs. Add pasta water to thin sauce as necessary.

  5. Add cheese, bacon and basil to bowl and toss again. Top with freshly ground black pepper and serve immediately. 

Recipe Notes

Adapted from "The Silver Palate Cookbook" by Julee Rosso & Sheila Lukins.

Nutrition Facts
Pasta Carbonara
Amount Per Serving
Calories 469 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Cholesterol 106mg35%
Sodium 286mg12%
Potassium 273mg8%
Carbohydrates 57g19%
Fiber 2g8%
Sugar 2g2%
Protein 17g34%
Vitamin A 205IU4%
Vitamin C 0.2mg0%
Calcium 32mg3%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.