This dish is an egg, bacon and cream cheese that wraps the pasta and has become an Italian symbol and tradition.

Together with Pasta Cacio e Pepe it is the symbol of Rome!

This sauce is very easy and cook in about the same time it takes to cook dry pasta.

Remember: the main goal is creaminess.

Follow my recipe and I’ll explain how to do it

Video recipe of the day

  • DifficultyEasy
  • CostCheap
  • Preparation time5 Minutes
  • Cooking time10 Minutes
  • Serving4 portions
  • CuisineItalian
672,94 Kcal
calories per serving
Info Close
  • Power 672,94 (Kcal)
  • Carbohydrates 29,26 (g) of which sugars 0,51 (g)
  • Proteins 47,77 (g)
  • Fat 39,79 (g) of which saturated 18,93 (g)of which unsaturated 19,92 (g)
  • Fibers 1,94 (g)
  • Sodium 1.938,28 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov


  • 3/4 poundpasta (dried spaghetti or rigatoni)
  • 7 ouncessmoked streaky bacon
  • 5egg (large)
  • 3.5 ouncesparmesan cheese (or Pecorino )
  • q.s.black pepper (ground)
  • q.s.salt (coarse salt for pasta water)


step 1

  1. Cook the pasta in a pot of boiling salted water (for cooking times, follow the package instructions).

step 2

  1. Put a tablespoon of extra virgin olive oil and the diced bacon in a non-stick pan.

    Cook over medium heat.

    Let it turn golden and crisp, then turn off the heat and let it cool.

step 3

  1. Meanwhile, beat the eggs in a bowl, add the finely grated Parmesan and mix well.

    When the pasta is cooked, transfer to the pan with the bacon and mix.

step 4

  1. Then with the heat off, pour the egg cream and Parmesan cheese into the pan and mix quickly.

    If you need to add a little pasta cooking water to obtain a velvety sauce.

    Serve the pasta with an extra grated Parmesan.


Remember: The magic of a perfect carbonara is all in this challenging minute of emulsifying the eggs, cheese and fat of the bacon with the cooking water and the gluten of the pasta itself.

Make sure the pan isn’t too hot or the eggs will scramble.

Use Pecorino Romano or Cheddar cheese instead of Parmesan.

You can also find the recipe in my Italian blog with procedure for pasteurizing eggs https://blog.giallozafferano.it/atavolacontea/carbonara-con-uova-pastorizzate/

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