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Spaghetti Carbonara
  • 1/2 lb pound spaghetti
  • 1 tbsp olive oil
  • 1/2 lb bacon , diced
  • 1 tbsp olive oil
  • 1 medium onion , finely diced
  • 2 clove garlic , minced
  • ¾ cup half and half cream (or whipping cream if you wish)
  • 1 egg
  • 1/2 cup grated Parmesan cheese plus add’l for top
  • salt and pepper to taste
  1. Cook your spaghetti according to the directions provided on the outside of the package. Once cooked, drain well and toss with 1 tbsp of olive oil so the noodles do not stick together. Set aside.
  2. In a large skillet (large enough to hold the pasta later on), cook your bacon until slightly crisp. Once the bacon is cooked, remove to a paper towel lined plate. Drain all bacon fat from skillet aside from 2 tbsp and return to heat. Add olive oil and onion to pan and cook until the onions are translucent. You can add the minced garlic at this point but only cook for a minute or two longer.
  3. Add the cooked spaghetti to the skillet, tossing and coating with the oil. Remove from the heat.
  4. In a separate small bowl, combine the eggs and grated Parmesan. Whisk slightly so the eggs are scrambled. Pour this mixture in with the pasta, incorporating the egg mixture in with the pasta. It will create a sauce like consistency that coats the noodles.
  5. Return the bacon to the skillet and incorporate into the pasta mixture. Season with salt and pepper to your preferred taste.
  6. Best served immediately. Sprinkle with additional Parmesan cheese if desired and fresh herbs, like parsley if you wish.