Back to Quick Carbonara

Print Options


Card Sizes

Quick Carbonara Recipe

Quick Carbonara Recipe

This is an adaptation of a dish originally made by my Sunday school teacher, who brought it to church dinner. Be sure to prepare plenty, because seconds are always requested. It's also good with cubed cooked turkey instead of ham.—Carole Martin, Tallahassee, Florida
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 1 package (12 ounces) spaghetti
  • 2 garlic cloves, minced
  • 3 tablespoons butter
  • 3 tablespoons canola oil
  • 3 cups cubed fully cooked ham
  • 8 bacon strips, cooked and crumbled
  • 2 tablespoons minced fresh parsley
  • 3/4 teaspoon salt
  • 3/4 cup sliced ripe olives, drained or pimiento-stuffed olives
  • 1/2 cup grated Parmesan cheese


  • 1. Cook spaghetti according to package directions. Meanwhile, in a large skillet over medium heat; cook garlic in butter and oil for 1 minute.
  • 2. Drain spaghetti; add to skillet with the ham, bacon, parsley and salt. Cook and stir until heated through, about 3 minutes. Remove from the heat. Gently stir in olives and cheese. Yield: 6 servings.

Nutritional Facts

1 serving (1 each) equals 534 calories, 27 g fat (9 g saturated fat), 65 mg cholesterol, 1,363 mg sodium, 46 g carbohydrate, 2 g fiber, 26 g protein.

Reviews for Quick Carbonara

Sort By :
Reviewed Sep. 9, 2011

"Definitely went back for seconds on this one."

Reviewed Jun. 2, 2011

"It was very easy to make"

Reviewed Jan. 26, 2011

"This was great!! Absolute favourite. Everyone wanted seconds. Now I did add baby shrimp to it and I omitted the salt as I thought the salty ness from the bacon and the ham would be enough, which it was. I am actually making this dish again tonight!!"

Reviewed Jan. 9, 2010

"Let me first say that I have never rated a recipe, and felt I had to here! It was VERY GOOD!! I did substitute olive oil in place of the vegetable oil, I used about 5 cloves of garlic, as I LOVE garlic, and I also sauted some shrimp with the butter, oil, & garlic mixture. Other than that I followed the recipe to a "T". My husband usually has a comment about adding or deleting something, however, not this time!! He and I both really enjoyed it! Thanks for sharing your recipe, we will make it over and over!"

Loading Image

Wine Pairings

Medium-Bodied Red Wine

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