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4.9 from 171 votes

Spaghetti Carbonara Recipe

With pasta tossed with diced bacon, grated cheese, and copious amounts of black pepper and topped with a poached egg, this Spaghetti Carbonara recipe is smooth and creamy while incredible flavor. Though simple to make, it tastes and looks like something straight from an Italian restaurant.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 422 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 10 ounces dried Delallo spaghetti (or gluten-free spaghetti)
  • 4 cups cold water
  • 6 lices center cut bacon (cut into 1/2-inch dices)
  • 6 tbsp white vinegar
  • 3/4 cup low-sodium chicken broth
  • 1/4 tsp kosher salt
  • 1 1/2 cups baby arugula or frisée lettuce (chopped)
  • 3 tbsp Italian parsley (chopped)
  • Kosher salt and ground black pepper
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 3 tablespoons grated Pecorino Romano (preferably Locatelli)
  • 4 extra large eggs

Instructions

    Cup of Yum
  1. Bring a large pot of generously salted water to a boil.
  2. In a deep skillet or medium pot, egg-poaching liquid to a boil over high heat, then leave on low heat.
  3. Heat a large (12-inch) skillet over medium-high heat, cook bacon until fat renders and meat is slightly crisp, about 10 minutes. Set aside with a slotted spoon and transfer to a plate, leaving the fat in the skillet.
  4. At the same time, add the pasta to the salted water, and add the broth to the bacon fat and simmer the broth to reduce by 1/3, about 8 to 10 minutes.
  5. Cook the pasta until al dente, under-cooking by 2 minutes, about 8 to 10 minutes. Drain pasta but do not rinse.
  6. To the broth add the arugula, parsley and 1/4 teaspoon salt and black pepper.
  7. Add drained pasta, raise heat to high, and toss to coat with sauce.
  8. Finish cooking the pasta in the broth for 2 minutes, then remove from heat, stir in cheese, and toss. The spaghetti will soak up any liquid. Chop bacon and add to pasta.
  9. Working one at a time, carefully crack each egg into a small bowl and very gently slide into barely boiling poaching liquid. Cook until whites set but yolks are still runny, about 2 to 3 minutes. Using a slotted spoon, lift each egg out of the water.
  10. Evenly divide pasta between 4 warm bowls. Place each egg atop each bowl of pasta. Top generously with black pepper.
  11. Serve immediately, mixing up the pasta to spread the egg and yolk throughout the bowl.

Nutrition Information

Serving 1generous cup pasta with 1 egg Calories 422kcal (21%) Carbohydrates 52g (17%) Protein 23g (46%) Fat 12g (18%) Saturated Fat 5g (25%) Cholesterol 227mg (76%) Sodium 546mg (23%) Fiber 3g (12%) Sugar 3g (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 422

% Daily Value*

Serving 1generous cup pasta with 1 egg
Calories 422kcal 21%
Carbohydrates 52g 17%
Protein 23g 46%
Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 227mg 76%
Sodium 546mg 23%
Fiber 3g 12%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.