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Spaghetti Carbonara

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Spaghetti Carbonara

Spaghetti Carbonara

Jessica Braider
Spaghetti with bacon and eggs? Now that was something I had to try making and the result was superb. Not a leftover noodle in sight! I also love the idea of adding extra protein to a pasta dish by incorporating bacon and eggs.
Cook Time 25 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Italian
Servings 8 servings


  • 16 oz. spaghetti (use wheat/gluten-free if needed)
  • 1 Tbsp. extra virgin olive oil
  • 8 oz. bacon (turkey, pork, or meatless) thinly sliced, or use sliced mushroom
  • 3 cloves garlic minced, about 1 1/2 tsp.
  • 2 eggs
  • 1 cup grated Parmesan cheese
  • 1/4 cup fresh flat leaf parsley minced (optional)


  • Cook the spaghetti in salted water according to the package directions, until it is al dente.
  • Meanwhile, heat the oil in a large heavy skillet over medium heat. Add the bacon and sauté it for 8 - 10 minutes until it is crisp.
  • Add the garlic and sauté it for 1 minute.
  • While the bacon cooks, in a medium-sized microwave-safe bowl, beat the eggs and stir in the cheese.
  • Heat the eggs and cheese in the microwave, loosely covered, for 30 seconds to 1 minute on high (depending on the power of your microwave) until they are hot but not cooked, and then stir the mixture until the cheese melts.
  • Drain the spaghetti and add it immediately to the pan with the bacon while it is still hot (alternatively, combine the spaghetti and bacon in a large metal bowl that will retain the heat.)
  • Remove the pan from the heat and immediately stir in the egg and cheese mixture, tossing quickly, until the eggs thicken. (Note: it’s very important that the spaghetti is still hot so the eggs cook quickly on contact. Don’t get distracted during this final stage!) Serve it immediately, sprinkled with the parsley (optional).


Do Ahead or Delegate: Slice and refrigerate the bacon, peel the garlic, beat and refrigerate the eggs, grate the Parmesan cheese if necessary and refrigerate, mince the parsley if using.
Scramble Flavor Booster: Add a pinch of crushed red pepper flakes to the egg mixture before heating it.
Tip: A 2013 survey of over 1,500 women conducted by Abe’s Market, a website that sells healthy and natural products, found that 70% of women would rather their kids eat healthfully than get good grades.  Definitely food for thought! (Maybe the former helps with the latter?)
Nutritional Information Per Serving (% based upon daily values): Calories 340, Total Fat: 12g, 18%; Saturated Fat: 4g, 18%; Cholesterol: 80mg, 27%; Sodium: 540mg, 23%; Total Carbohydrate: 43g, 14%; Dietary Fiber: 1g, 4%; Sugar: 1g; Protein: 16g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Main Dish, No Added Sugar, Nut-Free, Spring, Summer, Vegetarian, Winter
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