Pasta Carbonara

This quick-and-easy recipe is versatile enough to serve for dinner, lunch or brunch, or to take along to a picnic or potluck. Leftovers reheat well or can be frozen for future meals.

by Dani Yokhna
Pasta Carbonara
Photo by Nicole Sipe

Yield: 6 to 8 servings


  • 1/2 pound fettuccini, spaghetti or other pasta
  • 2 T. olive oil, divided
  • 1/2 pound bacon, diced or chopped
  • 1 small to medium onion, chopped
  • 3 to 6 cloves fresh garlic, minced or chopped
  • 4 eggs
  • ground black pepper, to taste
  • 2/3 cup freshly grated Parmesan cheese
  • 1/4 cup white wine (or 1/4 cup water drained from pasta)
  • 2 T. fresh parsley, chopped

Cook pasta according to package instructions, until al dente. Reserve 1/4 cup cooking water if you don’t want to use white wine later, and drain the rest. Toss pasta with 1 tablespoon olive oil, and set aside.

In large, heavy skillet, sauté bacon until slightly crispy. Remove bacon, and drain on paper towels. Pour off most of grease, leaving 2 tablespoons in pan.

Add onion and 1 tablespoon olive oil to pan, and sauté until translucent. Add garlic, and sauté for 1 minute. Return bacon to pan, and add cooked pasta. Toss and heat for about 1 minute.

In separate bowl, beat eggs until well-mixed. Add pepper, grated cheese, and wine or reserved water. Stir mixture until no lumps remain.

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Add egg mixture to pan. Cook on medium heat, tossing constantly, until eggs are barely set. (Do not cook to scrambled-egg hardness.)

Remove from heat, and serve immediately. Garnish with chopped parsley and grated Parmesan cheese, if desired.

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