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Spaghetti alla Carbonara

Sharon of Delishar
Servings 2


  • 2 servings spaghetti
  • 2 large eggs
  • 4 slices bacon sliced into 1/4 inch pieces
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup frozen peas thawed
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • Salt and black pepper
  • Flat leaf parsley to garnish
  • More Parmesan cheese to top


  • Bring a large pot of water to boil, season with salt.
  • Cook your spaghetti just shy of al dente.
  • Add bacon and olive oil into your cold skillet.
  • Heat on medium low, cook until fat renders and bacon is crispy.
  • Lower heat to low, add garlic and peas.
  • Cook for 30 seconds.
  • Remove skillet from heat.
  • Your pasta should be ready now.
  • Reserve 1/2 cup pasta cooking liquid.
  • Drain pasta.
  • Add your cooked pasta and 1/4 cup of reserved pasta liquid into skillet.
  • Toss to coat.
  • Beat eggs and Parmesan cheese together in a cup/bowl.
  • Pour egg mixture onto spaghetti, stirring quickly to coat so as to not scramble eggs.
  • The residual heat will cook the eggs, and thicken the sauce.
  • Add more reserved pasta liquid until desired consistency.
  • Season with salt and pepper to taste.
  • Serve garnished with more Parmesan cheese and flat leaf parsley


I used my 26cm Le Creuset skillet to make this meal.
Do season liberally with fresh cracked black pepper.
Watch the salt as the bacon and pasta are already salty.
Substitute turkey bacon if you don't eat pork.
However, then you might need a drizzle more olive oil.