Spaghetti alla Carbonara

Your new favorite way to eat bacon and eggs.

Sometimes the best meals can be made from the most basic ingredients. One of these hearty fail-safes is spaghetti alla carbonara, a creamy, deliciously savory pasta made from kitchen staples. Quick, easy and consistently satisfying, this classic Italian dish is easy to master.

Equipment Needed: Frying Pan, Wooden Spoon, 3 QT Pot, Colander, Chef’s Knife, Cutting Board, Cheese Grater, Measuring Cup

Serving Suggestion: Individual Plating

Servings: 6

Suggested Wine Pairing: Oaky Chardonnay, Sauvignon Blanc, Cabernet Franc, Cabernet Sauvignon

Suggested Beer Pairing: Pilsner, Lager, Lighter Ales


  • 1 lb angel hair  pasta ($0.99/lb)
  • 1 small onion ($0.99/lb)
  • 1/4 C fresh parsley ($3/bunch, you’ll need about 2 bunches)
  • 2 eggs ($2/dozen)
  • 6 strips bacon ($6.99/lb)
  • About 1C Parmagiano Reggiano cheese ($10/lb)
  • 2 TBSP white vinegar ($1.99/32 oz)
  • Extra virgin olive oil ($9.99/34 oz bottle)
  • 3 cloves garlic ($2.99/lb)
  • Salt
  • Pepper


  • Fill your pot 3/4 full with water, cover and bring to a boil. Add the pasta once it’s bubbling and cook 8-10 minutes until it’s al dente.
  • While the spaghetti is doing its thing put your pan over medium heat, cut the bacon into 1/2 inch strips and toss them into the fire, stirring occasionally.

Yes, it's another excuse to show a picture of bacon.

  • Dice the onion and mince the garlic while the bacon is cooking; once it’s browned (6-8 minutes) add the veggies and continue cooking until they’re tender (another 5 minutes or so).

Dice the onions finely for this one.

  • Drain your pasta, saving some of the water. Add the pasta to the bacon pan and remove it from the stove. Pour in about 1/4 cup of the reserved pasta juice and the white vinegar, stir and let sit for a couple minutes to cool a bit (you don’t want to scramble the eggs).

Adding water back to the pasta will thicken things up nicely.

  • Mix the eggs together and stir in with the pasta along with plenty of grated cheese and fresh pepper to taste.

Whisking the egg first will help it incorporate with the pasta easier.

  • Mince the parsley and garnish the pasta liberally.

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