Spaghetti Carbonara

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Spaghetti Carbonara |

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 |

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 |


Spaghetti Carbonara

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 -8 cups 1x


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!



  • 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


  1. Bring a big pot of generously-salted water to a boil on the stove. (Use about 2 Tbsp. salt – this is the secret to flavorful Italian pasta!)
  2. 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.
  3. In a separate small bowl, whisk together eggs, milk, parmesan and black pepper until well-blended. Set aside.
  4. 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.)
  5. 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.
  6. Feel free to garnish with extra parmesan and/or chopped fresh parsley. Serve immediately.


Recipe from my friend, Joni.

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91 comments on “Spaghetti Carbonara”

  1. Pingback: Man pleasing Meals | Creative Quaintrelle

  2. 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. 

  3. 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

  4. Pingback: Spaghetti Carbonara - Mimi Delicioso

  5. 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!

  6. Has anyone tried this with spaghetti squash?

  7. Would the Parmesan be grated or shredded Parmesan cheese?

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

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

  13. 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 :) 

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

  14. 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 !!!!  

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

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

  16. 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! 

    • 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.

  17. Pingback: Pizza Carbonara | Fridays with Rachael Ray - Taste and Tell

  18. Loved it. Thank you for sharing. 

  19. I made this tonight, dinner for one style and it was so yummy. This will be a go to for sure! Thank you for sharing!

  20. 5 stars
    Made it, and eating it with the family as I type this out!! So glad I found your recipie!! Thankyou, it is so delicious, and I WILL be making it again very soon!

  21. 5 stars
    What about the olive oil listed in the ingredients? It’s not mentioned in the directions.

  22. If you take just a little of your pasta water and add it to your egg mixture slowly before you mix it into the pasta it’ll help keep the eggs from cooking into those little clumps. :)

  23. Pingback: 14 Italian Recipes That Are Actually Super Simple To Make - yowBuzz

  24. LoVe PaSTA!!!😊 Just saw your yummy yet simple recipe of Spaghetti Carbonara- i’m Going to try asap👍Yummy for sure. The family will love too’ Jo

  25. This seems like a good recipe, and I’m glad you and many people love it, but never put it in front of an Italian, as it is most definitely not a “classic” carbonara. Classic Italian carbonara does not use onions, milk, or parsley. The sauce becomes creamy from beating the eggs vigorously with parmesan cheese and a little of the cooking water from the pasta to add starch. The classic recipe also uses pancetta (or, even better, guanciale), but regular bacon is absolutely okay. You can also use pecorino romano instead of the parmesan.
    I would encourage anyone to try the real, original, recipe, at least once, so you know why this dish has taken the world by storm and is still beloved by just about every Italian I know. Once you’ve mastered the basics, feel free to make things your own, and maybe give them their own name!

  26. Traditional Italian Carbonara has no onion and no milk. You should try it without to experience the authentic flavor.

  27. I read your recipe for spaghetti carbonara and I found some inaccuracies about it. I’m Italian (from Rome to be more precise) and this is a typical Roman dish. 1) Egg: is used only raw yolk after whistling it with a fork 2) Do not use Parmesan cheese, but Roman Pecorino cheese that is added to the whistled egg yolk 3) NEVER add milk or cream to the preparation: the right creaminess is achieved adding a little cooking water of the pasta 4) Spaghetti or other size of pasta have to be added hot to the sauce and mixed quickly before the egg clot. At least add crisped bacon and a generous dose of Pecorino Romano chees. Then BUON APPETITO!!!