Spaghetti Carbonara: Easy, Simply Good

Spaghetti Carbonara

Ontario, Canada


Here’s another super easy pasta recipe and the best part about this dish is that you only need a few ingredients. No wait, the best part is the bacon, ya the bacon. It all comes together in 15 minutes or less with 8 ingredients. Spaghetti, broth, cream, bacon, garlic, Parmesan, eggs and parsley. And if you’re skeptical about the raw eggs, they actually get cooked through completely from the residual heat of the pan and spaghetti. Just be sure to work quickly so you don’t end up with scrambled eggs. You just can’t go wrong with this dish, it’s so fast and easy! So are you ready?


  • 7 slices bacon, diced
  • 5 cups chicken broth
  • 1 lb spaghetti, uncooked
  • 2 large eggs
  • 1/2 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 tsp kosher salt
  • 1/4 tsp pepper
  • 1/4 cup fresh parsley, chopped


  • Cook bacon in a large, deep saute pan over medium heat
  • About 7 mins, until crispy
  • Transfer bacon pieces to a paper towel lined plate
  • Drain off most of the grease from the saute pan
  • Add chicken broth to the pan, bring to a boil
  • Add in the spaghetti, stir well
  • Separating the noodles to ensure they don’t stick together
  • Reduce heat, cover and gently simmer for 8-9 mins
  • Until the pasta is al dente and the broth has mostly evaporated
  • In a medium bowl, whisk together the eggs, cream, Parmesan, garlic, salt, and pepper
  • Turn off heat with cooked pasta, let cool slightly
  • Slowly pour the egg cream mixture into the cooked pasta
  • Stir vigorously to combine, about 30-60 seconds to thicken
  • Stir in the cooked bacon and parsley
Serve immediately with some good fresh bread and savor! Don’t plan on leftovers as it does not reheat or freeze well, so finish it up.

Change it up:

  • Top with soft cooked egg
  • Use pancetta instead of bacon
  • Use Pecorino Romano instead of Parmesan, or use a combination of both




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