Spaghetti Carbonara

Spaghetti Carbonara | gimmesomeoven.com

This delicious spaghetti carbonara recipe is one of my all-time favorite of favorite of favorites.  It was actually one of the very first recipes I ever shared on Gimme Some Oven.  But I’m pretty sure that none of you ever saw it because the pictures were terrible.  Like, horribly-over-lit, sitting-on-a-neon-blue-backdrop, smothered-in-way-too-much-Parmesan-cheese, not-appetizing-AT-ALL ter-ri-ble.

I’ve learned that this is a common dilemma amongst food bloggers.  When we launch our blogs, we start by sharing tons of our best recipes right off the bat.  But that tends to be when our photography skills are (ahem) not the finest.  Years later, the recipes may still be in our rotation of favorites, but the photos?!  Yeeeesh.

So I’ve decided to start “making over” a few of my favorite old blog recipes, starting with this classic and crazy-good Spaghetti Carbonara.

Spaghetti Carbonara | gimmesomeoven.comFor any of you unfamiliar with Pasta Carbonara, my friends all fondly call it the “eggs and bacon pasta”.  You basically just stir a few whisked eggs into the pasta as soon as it is cooked and drained, and the heat of the pasta will cook the eggs until they make a creamy sauce coating the pasta.  There’s also a little onion in there, a little milk, lots of Parmesan, and LOTS of bacon.  And it is crazy good.

I actually have been making the dish since I first began cooking in college.  A group of us had been invited to a dinner where my professor’s wife served up steaming bowls of this mysteriously-named pasta, and I instantly fell in love and begged for the recipe and have been making it ever since.

Spaghetti Carbonara | gimmesomeoven.com

For many years, I made the pasta a little healthier with turkey bacon, which I still love to use.  But when I’m going for pure comfort food, real bacon is definitely the way to go.  Either way, this dish is absolutely full of great flavor, and can literally be on the table from start to finish in less than 30 minutes.  Perfect.

Cheers to recipe makeovers!

Spaghetti Carbonara | gimmesomeoven.com

Spaghetti Carbonara

One of my all-time favorite recipes - Spaghetti Carbonara! Everyone loves the classic eggs and bacon pasta, ready to go in less than 30 minutes!

Ingredients:

  • 1 lb. spaghetti
  • 1/2 large onion, diced (about 1 cup)
  • 1/2 lb. bacon (regular or turkey bacon), diced
  • 5 eggs
  • 1/4 cup milk
  • 1/4 cup parmesan (or more)
  • 1 tsp. freshly ground black pepper
  • olive oil

Directions:

Bring a big pot of salted water to a boil on the stove. (Use about 2 Tbsp. salt - this is the secret to flavorful Italian pasta!)

While waiting for the water to boil, heat 1 Tbsp. of oil in a large skillet over medium-heat. Add the turkey bacon and cook until it is nearly crispy, stirring every few minutes. (If using real bacon, you will not need to add oil initially, and you may actually need to drain some grease before the next step.) Then add the diced onion to the skillet, and continue cooking until the bacon is crispy and the onion is translucent.

In a separate small bowl, whisk together eggs, milk, parmesan and black pepper until well-blended. Set aside.

Once the pasta water is ready, add the spaghetti and cook according to package instructions until it is al dente. (Usually about 9-11 minutes.)

When the pasta is ready, carefully and quickly drain out the pasta water, and return the pasta to the hot pot immediately. Then while stirring the pasta with one hand, use the other to pour the egg mixture into the pasta and continue to toss until the egg mixture is cooked into the pasta. (You may see a few tiny clumps, but in general, the eggs will just coat the individual pieces almost like a sauce.) Then add in the bacon and onion mixture and toss until mixed.

Feel free to garnish with extra parmesan and/or chopped fresh parsley. Serve immediately.

Recipe from my friend, Joni.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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Comments

  1. Mari — April 23, 2015 @ 5:23 pm (#)

    In your directions you say to add eggs to the milk, Parmesan, black pepper and set aside. 

    When the pasta is ready pour the egg mixture into the pasta and continue to toss until the egg mixture is cooked in the pasta. 

    Then you say to add in the bacon and EGGS mixture and toss until mixed. Don’t you mean bacon and ONION mixture?  This direction is confusing to me. 

    • Ali — May 13th, 2015 @ 11:17 am

      Oops, typo! Sorry about that. Yes, it should read add the bacon and onion mixture, at the end. Thanks!

  2. Matthew Fontaine — May 4, 2015 @ 11:06 am (#)

    just tried this at  camp with the Scouts. shows how easy it is that we managed to do it in the middle of no where with an open fire

    • Ali — May 5th, 2015 @ 11:32 am

      Very cool, Matthew!

  3. Marilyn C — May 20, 2015 @ 8:09 pm (#)

    What a wonderful recipe! I had turkey bacon that I didn’t know what to do with and this was perfect. I also happened to have a little heavy cream left so used instead of milk…delicious but felt a little healthier using the turkey bacon.  Thanks!

    • Ali — May 20th, 2015 @ 9:59 pm

      Thanks, Marilyn! I’m glad you liked it!

  4. Jordan — July 1, 2015 @ 1:48 pm (#)

    Has anyone tried this with spaghetti squash?

  5. Carrie — July 8, 2015 @ 10:00 am (#)

    Would the Parmesan be grated or shredded Parmesan cheese?

    • Ali — November 4th, 2015 @ 3:46 pm

      I recommend finely grated Parmesan cheese. Enjoy!

  6. Larissa — September 15, 2015 @ 1:46 am (#)

    Just made this tonight and oh my gosh! So delicious!! Thanks so much!!! 

    • Hayley @ Gimme Some Oven — September 15th, 2015 @ 11:01 am

      Thanks Larissa, we’re so happy you liked it! :)

  7. Elizabeth — October 26, 2015 @ 9:27 pm (#)

    I just made this recipe this evening — DELICIOUS!!!  Wow!  So good and so easy. Thank You.

    • Hayley @ Gimme Some Oven — October 29th, 2015 @ 2:19 pm

      Awesome Elizabeth, we’re so happy to hear that! :D

  8. Rox — December 15, 2015 @ 3:52 pm (#)

    I would love to see the new photos but they will not display, I think they are corrupted! I tried opening this web page in Internet Explorer as well as Firefox and Chrome and the pictures still would not display. Just thought I should give you a heads up :) 

    • Hayley @ Gimme Some Oven — December 17th, 2015 @ 10:21 am

      Oh no, thanks for the heads up – we’ve just fixed it, so you should be able to see them now! :)

  9. Jenn — January 25, 2016 @ 3:43 pm (#)

    I made this for my family last night for dinner.  We have a lot of food sensitivities so sometimes tasty food is tricky to please the whole crew.  Everyone LOVED it!  My kids asked me to make it again and again.  Thank you for adding something new to my repertoires!   Your instructions to heavily salt the water have revolutionized our Gluten Free pasta- it was the best it’s ever turned out!!! I ended up transferring the pasta and egg mix to my cast iron skillet and returned to a med heat to finish – it was scorching to the bottom of my pasta pot, I’m glad I made that move – it worked well.  We are dairy free, so I used almond milk and no cheese but added basil and oregano – so yummy!  This dish also reheated well (double boiled) for lunch today!!   Thank you !!!!  
    Jenn 

    • Hayley @ Gimme Some Oven — January 26th, 2016 @ 8:17 am

      Thanks so much for sharing Jen, we’re so happy this was a hit with your family! :D

  10. Taylor — April 10, 2016 @ 5:17 pm (#)

    I’m 6 months pregnant with a pasta craving and I Can’t wait to try this recipe. 

    • Hayley @ Gimme Some Oven — April 11th, 2016 @ 11:58 am

      We hope it fits the bill Taylor! And congrats! :D

  11. HV — April 15, 2016 @ 4:38 pm (#)

    Quick question – if I make this tonight, and I freeze it, how long can I keep it frozen till I have to throw it out? (Cooking for myself and I usually have heaps of leftovers and I am going away for 2 weeks in about 3 days…). Thanks! 

    • Hayley @ Gimme Some Oven — April 18th, 2016 @ 8:14 am

      Hi there! We’re sorry we’re just now seeing your comment. We’ve got to say we wouldn’t really advise freezing this though. Freezing something with this much dairy tends to alter its texture.

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