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5 from 1 vote

Spaghetti alla Carbonara

From Paola Benechhi
Course: Dinner
Cuisine: Italian
Author: Dan from Platter Talk


  • 1 lb dry spaghetti
  • 8 oz good bacon
  • 1 cup grated pecorino romano cheese
  • 1 cup grated Parmesan cheese
  • 4 eggs
  • 2 teaspoons salt
  • Fresh ground peppercorn to taste.


  • Fry bacon until crispy and golden brown, set aside and reserve the fat.
  • When bacon is cool, break into small pieces
  • Bring large pot of water to boil and add salt.
  • Cook spaghetti as directed, until tender yet al dente.
  • Whisk eggs in large mixing bowl.
  • Add the cheese and crumbled bacon pieces and mix well.
  • Drain cooked spaghetti and put back in pot.
  • Add the hot spaghetti, a little at a time, to the egg sauce, tossing pasta in mixture while adding. (See video clip in post.)
  • Incorporate a small amount of bacon fat while adding spaghetti (optional)
  • Season with fresh ground peppercorn
  • Grate additional cheese over top (optional.)
  • Serve immediately.