Authentic Pasta Carbonara Recipe
Authentic Pasta Carbonara Recipe photo by Taste of Home
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Authentic Pasta Carbonara Recipe

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I learned on my culinary internship in Tuscany that real Italian cuisine is simpler than you think! This carbonara is quick, simple and delicious, just the way they like it in Italy. —Lauren Brien-Wooster, South Lake Tahoe, California
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 8 servings


  • 1 package (1 pound) spaghetti or linguine
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 1 cup fresh or frozen peas
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons grated lemon peel
  • 2 large eggs, lightly beaten
  • 2 tablespoons minced fresh parsley
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Additional grated Parmigiano-Reggiano cheese, optional

Nutritional Facts

1 cup: 353 calories, 12g fat (4g saturated fat), 65mg cholesterol, 326mg sodium, 46g carbohydrate (3g sugars, 3g fiber), 14g protein.


  1. In a large saucepan, cook pasta according to package directions for al dente. Drain pasta, reserving pasta water; keep pasta warm. In same pot, cook bacon over medium heat until crisp, stirring occasionally. Add peas; cook until just heated through.
  2. Add pasta to pot; toss to combine. Stir in remaining ingredients, adding enough reserved pasta water for sauce to reach desired consistency. If desired, serve with additional cheese. Yield: 8 servings.

Test Kitchen Tips
  • The heat of the pasta cooks the eggs, but they may not reach 160°, the temperature at which they're considered safe to eat. To prevent food-borne illness, you can use pasteurized eggs.
  • Pancetta is the preferred ingredient of choice for true Italian carbonara but it can be a little hard to find, which is why we called for bacon. If you can get pancetta your carbonara will be all the better for it.
  • Originally published as Authentic Pasta Carbonara in Taste of Home April/May 2017

    Medium-Bodied Red Wine

    Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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