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Spaghetti Carbonara Recipe

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One of the very first dishes that my husband started making for us when we got married (10+ years ago!) was Spaghetti Carbonara. He tweaked it and perfected it until it was delizioso! We ate it all of the time, until one day we didn’t. I am not sure how we got out of the habit of eating one of our favorite dishes, but we did – for years. Until about a month ago. 

On a whim, my husband made his spaghetti carbonara recipe for dinner one night (as a surprise to me!) and everyone gobbled it up. It has been on weekly rotation (at the request of the kids) since. Yummy!

Spaghetti Carbonara Recipe
So when Eggland’s Best asked me to share one our favorite egg recipes, it had to be my husband’s spaghetti carbonara recipe. At first glance, spaghetti carbonara doesn’t look like an egg dish, but without eggs this dish is just buttered noodles!

This is a traditional Italian carbonara, which means no cream. Don’t get me wrong, I love creamy pasta, but when I want spaghetti carbonara I want the real deal – no cream. You will noticed that he does make it with garlic (not traditional), but honestly we only use garlic when we have it on hand. This spaghetti carbonara recipe is just as good without it!

Spaghetti Carbonara Recipe

  • 1 package of diced pancetta
  • 1 box of spaghetti
  • 1 package of frozen peas (cooked)
  • 1 cup of parmesan cheese
  • 1 tbsp of olive oil
  • 1/2 tsp of mixed garlic (optional)
  • 2 eggs beaten

Spaghetti Carbonara Recipe Ingredients
Boil water for the spaghetti. In a large pan cook diced pancetta in olive oil on a medium heat. Stir pancetta often. When the pancetta begins to crisp, reduce heat to low and add garlic, black pepper and peas and continue to stir regularly.

Cook spaghetti according to package instructions (around 8-10 mins). Beat egg and put to the side.

Once spaghetti is cooked, remove the pan with pancetta and peas from the heat, strain the spaghetti and then add the spaghetti to the pan with the pancetta and peas.

Combine egg and the spaghetti. Mix quickly. The heat from the spaghetti will cook the egg as it is mixed. Mix the parmesan cheese into the spaghetti and serve hot.

Recipe serves 6, which means leftovers for me! 

Spaghetti Carbonara Recipe 1

Eggland’s Best “Chief Egg Officer” Contest

Eggland’s Best is searching for its next “Chief Egg Officer” (CEO) — someone who is passionate about “EB” eggs and the nutritional benefits they bring to the table! There are many ways to incorporate “EB” eggs into your meals and Eggland’s Best would like the next “CEO” to show us how EB eggs are THE ONLY eggs for them.

Compared to ordinary eggs, EB eggs have four our times more vitamin D, keeping your bones and muscles strong. They’re beneficial to heart health, as they contain double the omega-3s and have ten times more vitamin E than ordinary eggs

Want more eggs? After you save this spaghetti carbonara recipe for later, check out these Spicy Deviled Eggs – yum! 

Spicy Deviled Eggs Recipe
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Spaghetti Carbonara Recipe 1
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Spaghetti Carbonara Recipe

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6

Ingredients

  • 1 package of diced pancetta
  • 1 box of spaghetti
  • 1 package of Frozen peas cooked
  • 1 cup of parmesan cheese
  • 1 tbsp of olive oil
  • 1/2 tsp of mixed garlic optional
  • 2 eggs beaten

Instructions

  1. Boil water for the spaghetti. In a large pan cook diced pancetta in olive oil on a medium heat. Stir pancetta often. When the pancetta begins to crisp, reduce heat to low and add garlic, black pepper and peas and continue to stir regularly.
  2. Cook spaghetti according to package instructions (around 8-10 mins). Beat egg and put to the side.
  3. Once spaghetti is cooked, remove the pan with pancetta and peas from the heat, strain the spaghetti and then add the spaghetti to the pan with the pancetta and peas.
  4. Combine egg and the spaghetti. Mix quickly. The heat from the spaghetti will cook the egg as it is mixed. Mix the parmesan cheese into the spaghetti and serve hot.

 

Reader Interactions

Comments

  11. Jacqueline says

    I eat eggs about three times a week. Most of the time just plain scrambled, but if I have I fe wexra minutes in the morning I love to make cheese omelettes!

    Reply

  13. Sara R says

    My favorite egg recipe is poached eggs with LOTS of pepper! Just pepper, nothing else!
    I also love egg bakes! (:

    Reply

  31. Virginia Rowell says

    My favorite egg recipe is a bacon, egg and cheese omelet, topped with chopped tomato, cheddar cheese and sour cream.

    Reply

  51. Rosie says

    I love to make homemade pudding that is more like custard by adding a good amount of eggs and then use the best milk and best vanilla!

    Reply

  52. Ani says

    My favorite egg recipe is simple deviled eggs. I don’t get around to making them too often, but definitely every Easter they’re on the menu.

    Reply

  70. Betsy Barnes says

    One of my favorite egg recipes is deviled eggs. I had begun making this from my mother’s recipe many years ago and made a few adjustments, tweeking to my hubby’s liking, which was adding spicy mustard. 🙂

    Reply

  76. Starla B says

    That looks so good and you take great pictures for your blog! That is not on all blogs,lol. My favorite egg recipe is definitely deviled eggs. I could eat them everyday!

    Reply

  96. trisha kilpatrick says

    My favorite egg recipes are the simplest. I like them scrambled and hard boiled. I also really like a good southern potato salad with lots of hard boiled eggs. I might have to make that this weekend.

    Reply

  109. Rosanne says

    I like my make ahead company breakfast casserole that has Bob Evans sausage in it . I now add red and green peppers @ Christmas time.

    Reply

  114. Crystal F says

    I like omelets with cheese and bacon. I just wish we had them more often than we do right now. lol Thank you!!

    Reply

  146. Carolyn Daley says

    My favorite recipe is a cheesy bacon omelette, but I might try a ham and cheese omelette after this weekend.

    Reply

  165. Jean D. says

    My favorite egg recipe is my mother’s recipe for rice pudding. Out of this world!

    Thanks for a great giveaway.

    Reply

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