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Spaghetti Carbonara

Total Time

Prep: 20 min. Cook: 15 min.


5 servings

A homemade sauce tops spaghetti in this classic recipe featuring peas and bacon.


  • 8 ounces uncooked spaghetti
  • 1 tablespoon cornstarch
  • 4 eggs, lightly beaten
  • 1 cup half-and-half cream
  • 3/4 cup chopped onion
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 cup frozen peas
  • 8 bacon strips, cooked and crumbled
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Additional Parmesan cheese, optional


  1. Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the cornstarch, eggs and cream until smooth; set aside.
  2. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Gradually stir into egg mixture. Add peas to hot skillet; cook and stir for 1 minute or until heated through. Pour egg mixture into skillet all at once, stirring constantly.
  3. Cook and stir over medium-low heat until mixture is just thick enough to coat the back of a metal spoon with a thin film and a thermometer reads 160°, about 5 minutes. Remove from the heat.
  4. Drain spaghetti; toss with sauce. Sprinkle with bacon, cheese, salt and pepper; toss again. Serve immediately with additional cheese if desired.

Nutrition Facts

1 cup: 474 calories, 22g fat (9g saturated fat), 209mg cholesterol, 658mg sodium, 44g carbohydrate (7g sugars, 3g fiber), 21g protein.

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