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Spaghetti Carbonara for Two

 Spaghetti Carbonara for Two
When the temperature drops in Shawnee, Kansas, Melanie Hudson warms up with a comforting Italian classic. “As a zippy side or light entree, you simply can’t beat it for simplicity,” she notes. Serve with a tossed green salad.
2 ServingsPrep/Total Time: 20 min.


  • 4 ounces uncooked spaghetti
  • 2 bacon strips, diced
  • 1 tablespoon butter
  • 2 tablespoons heavy whipping cream
  • 1/4 cup grated Parmesan cheese
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • Dash salt and pepper


  • Cook spaghetti according to package directions. Meanwhile, in a small
  • skillet, cook bacon over medium heat until crisp. Using a slotted
  • spoon, remove to paper towels; discard drippings.
  • In the same skillet, melt butter; stir in the cream, Parmesan cheese,
  • pepper flakes, salt, pepper and bacon. Drain spaghetti; add to cream
  • mixture and toss. Cook for 1-2 minutes or until heated through.
  • Yield: 2 servings.
Nutritional Facts: 1 cup equals 394 calories, 18 g fat (10 g saturated fat), 49 mg cholesterol, 428 mg sodium, 43 g carbohydrate, 1 g fiber, 14 g protein.