Spaghetti Carbonara II

Spaghetti Carbonara II

Pasta and Noodles Pasta by Shape

A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering.

Servings per recipe: 8
Calories per serving: 444
Preparation time: 20m
Total cooking time: 40m


  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 8 slices bacon, diced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup dry white wine (optional)
  • 4 eggs
  • 1/2 cup grated Parmesan cheese
  • 1 pinch salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese


  • 1   In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
  • 2   Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
  • 3   Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
  • 4   Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Nutrion facts:

Total Fat 21.1g 33%
    Saturated Fat 7.0g  
Cholesterol 118mg 39%
Sodium 369mg 15%
Potassium 258mg 7%
Total Carbohydrates 44.7g 14%
Dietary Fiber 2.1g 8%
Protein 16.4g 33%
Sugars 2g  
Vitamin A 239IU  
Vitamin C 2mg  
Calcium 102mg  
Iron 3mg  
Thiamin 1mg  
Niacin 9mg  
Vitamin B6 0mg  
Magnesium 42mg  
Folate 152mcg