Spaghetti Carbonara Recipe

Name: Spaghetti Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. spaghetti; 3-4 large eggs, room temp.; 8 slices bacon; 1/2 c. grated pecorino or parmesan; 1/4 c. white wine or vermouth; 1/2 onion, chopped; 4 cloves garlic, minced.; 3-4 chopped campari tomatoes; frozen peas; fresh nutmeg

Servings: persons

1 lb. spaghetti
3-4 large eggs, room temp.
8 slices bacon
1/2 c. grated pecorino or parmesan
1/4 c. white wine or vermouth
1/2 onion, chopped
4 cloves garlic, minced.
3-4 chopped campari tomatoes
frozen peas
fresh nutmeg

1
Cook spaghetti in salted water until al dente. Drain and set aside, reserving some water. Thaw peas in warm water.
2
Brown bacon in large sauce pan. Add onion and cook until soft. Add garlic, cook 2 mins. Add vermouth and reduce for 2-3 mins. Add tomatoes.
3
While tomatoes cook, beat together eggs, cheese, salt, pepper, and nutmeg.
4
Add well-drained pasta to stovetop mixture. While tossing, add egg mixture. Turn on heat if necessary to just set eggs. Add thawed peas and top with grated cheese.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. spaghetti, 3-4 large eggs, room temp., 8 slices bacon, 1/2 c. grated pecorino or parmesan, and more.

Yes, Spaghetti Carbonara falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Carbonara

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