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Most folks are surprised to see this combination of ingredients. But I usually make a big batch because it always disappears in a hurry.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 686 calories, 45 g fat (18 g saturated fat), 273 mg cholesterol, 682 mg sodium, 44 g carbohydrate, 1 g fiber, 24 g protein.
Originally published as Spaghetti with Eggs and Bacon in Country Woman January/February 1993, p37
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Apr. 10, 2013 by kitzer
Excellent Carbonara!!I added some chopped onion and a few cloves of minced garlic when I was frying the bacon. (I add garlic to almost everything!) I also added fresh ground pepper and salt to the egg mixture.The next day I added some white wine while reheating the 're-runs' and that added yet another flavor.TEN stars if possible!!
Excellent Carbonara!!
I added some chopped onion and a few cloves of minced garlic when I was frying the bacon. (I add garlic to almost everything!) I also added fresh ground pepper and salt to the egg mixture.
The next day I added some white wine while reheating the 're-runs' and that added yet another flavor.
TEN stars if possible!!
Reviewed on Apr. 09, 2013 by Meesing
I used fat free half n half, omitted the bacon (bc I didn't have any on hand), and used a little bit of basil pesto for the strong flavor (heart healthy omega-3's). Have been looking for a carbonara recipe for awhile and am SOO happy to have one that I can make! Plan to substitute whole wheat pasta and omit bacon next time. Yum!
Reviewed on Apr. 06, 2013 by jonityler
Everyone loved it! So quick and easy. Eggs cooked very fast.
Reviewed on Apr. 03, 2013 by kitzer
ruth june and mysonsx3 --- IF you are NOT going to make this recipe --- WHY did YOU feel the need to rate it????If you do not have enough gray matter to adjust the recipe to YOUR needs --PASS ON IT!!!
ruth june and mysonsx3 --- IF you are NOT going to make this recipe --- WHY did YOU feel the need to rate it????
If you do not have enough gray matter to adjust the recipe to YOUR needs --
PASS ON IT!!!
Reviewed on Apr. 03, 2013 by Chris L BCB
This was perfect for dinner tonight. I omitted the salt, because there is so much of it in our foods already. And, I added pepper to my serving, but that's a personal choice. For those worried about fat, sodium and cholesterol, use egg substitute, for the eggs, and it's already beaten! For the bacon, use turkey bacon. I used skim milk instead of 1/2 and 1/2. And, you can use shredded Parm. cheese instead of the grated to save on sodium. My husband made a face when I first mentioned the recipe, but he had seconds and wants me to remember this one!
Reviewed on Apr. 03, 2013 by MySonsx3
I'm the same boat as the calorie counter before me. Besides the ton of calories, 45 grams of fat and 18 grams of saturated fat in just one cup and 682 mg sodium? YIKES. I can feel my arteries hardening just thinking about eating it. I would love to have tried it though. Maybe if there's a healthier substitute. Thanks for sharing though.
Reviewed on Apr. 03, 2013 by Ruth June
As much as I would love to try this dish, the calorie count makes it prohibitive for us. RJM
Reviewed on Jan. 08, 2012 by trainwat
This is a new family favorite. I doubled the recipe and found it served 5 adults well (plus a little leftovers for the next day!) The only changes I made was to use skim milk for the half and half, and I added salt. I felt like it took nearly 10 minutes to cook the spagetti with the egg coating. Overall, quick, easy, great tasting food.
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