Bacon and Eggs

I love Pasta Alla Carbonara. It is one of my favorite things to eat when I’m in a good Italian Restaurant. When we were in Rome last year, I had Carbonara almost every day. I had try all of the different restaurant’s versions! Research purposes, you know?? I’ve noticed many people who make Carbonara add cream and make it almost like an Alfredo. Not me… Eggs and cheese are the only thickening agent I use, along with pasta water. I’ve found that adding a couple egg yolks in addition to the whole eggs makes for a creamier sauce.

Another thing I’ve found (by trial and error) are to toss the egg mixture and hot pasta in a metal bowl instead of the pasta pot. You’re less likely to end up with scrambled egg carbonara, which is not good. I think the pasta is hot enough to cook the eggs, but if you freak out about slightly cooked eggs, do your mixing in the pasta pot. However, be prepared for bits of completely cooked egg. Lastly, I add peas, which makes me feel better, like I added a bit of green healthiness to a rich dish. If you don’t like peas, by all means, leave them out. Also, I cheaped out at the grocery store and bought low sodium bacon instead of the pancetta. Either one will work, but the pancetta has a better flavor.

Pasta alla Carbonara Recipe

1 tsp olive oil
8 oz pancetta cut into 1/4-inch cubes
1 medium onion, 1/4-inch diced
2 cloves garlic, minced
3 whole eggs
2 egg yolks
1/2 – 3/4 cup grated Pecorino or Parmesan cheese, or a combo of both
1 pound dried linguine or spaghetti
1 cup frozen green peas, thawed

1. Bring a large pot of water to a boil, and add a tsp of salt.

2. Heat olive oil in a large saute pan over medium heat. Add pancetta and cook, stirring often until it is well browned and crisp. Remove to a paper-towel covered plate. Lower heat to medium and add the diced onion and saute until caramelized, about 5 minutes. Add the garlic and saute for one more minute. Remove pan from heat and set aside.

3. When the onions are cooking, start to cook the pasta according to the package directions. When the pasta is al dente, reserve about 1/2 cup of the pasta water and then drain the pasta.

4. In a large bowl, beat together the eggs, egg yolks and cheese until well combined. Add 1/4 c of the hot pasta water to the bowl and whisk well to temper the eggs. Add the hot pasta and toss, adding more pasta wateras needed to make a creamy sauce. Toss with the peas and cooked pancetta. Serve with additional Pecorino or Parmesan cheese on the side.

Makes 4 entree size portions



  • Bettina 10 YEARS AGO

    I am salivating. I love how you swooped it all up into a little tumble weed.

  • Alicia 10 YEARS AGO

    How funny! We made that for dinner a week ago! Get out of my head!!! hahaha

    Your version looks really yummy. I need to try it with peas next time.

  • VeggieGirl 10 YEARS AGO


  • elra 10 YEARS AGO

    love it love it love it. It’s my all time favorite.

  • Aran 10 YEARS AGO

    one of my favorites and that first photo is so so appetizing!


    Yummy!! I will try your recipe =)

  • k 10 YEARS AGO

    Love the swirled pasta! Gorgeous photo.

  • Lucy 10 YEARS AGO

    What gorgeous photos. Pasta Carbonara is one of my favourite pasta dishes :)

  • ashley 10 YEARS AGO

    looks beautiful! such a strange word to use for pasta :-) but truly looks fabulous! i have yet to try pasta carbonara because of the egg… but it sounds so fabulous!

  • Ashley 10 YEARS AGO

    This looks beautiful! I love carbonara and will definitely try this!

  • Treehouse Chef 10 YEARS AGO

    This looks delicious. Thanks for the tip on the metal bowl.

  • Raelynn 10 YEARS AGO

    I just made Chicken Carbonara last night, but used garlic and butter rice instead! It was a good variation to the traditional pasta.

  • Memoria 10 YEARS AGO

    I made Pasta alla Carbonara today!! I made mine with panCEtte (without the “h” and ends with an “e” when used in its plural form) and cut up bits of pepperoni. Not traditional, but it was good!!

    I love your photos!

    • Stephan 9 YEARS AGO

      Well, thank you.

  • coccoro 10 YEARS AGO

    give peas a chance!

    the only sure thing is that in carbonara it’s not contemplated nor bacon neither pancetta [ and above all, pancheta doesn’t exist, I mean in italy at least]
    carbonara it’s done with guanciale [ try to write guanchale and you’ll regret it. maybe not today, maybe not tomorrow, but soon!]
    and it is done with egg yolks and a cheese called pecorino [that has nothing to do with parmigiano, btw]
    and black pepper.

    if you put anything else, cream, or onions, or garlic, peas, call it whatever you like but it’s not a carbonara. and will never be.

    • Faye Lim 8 YEARS AGO

      Why are you so uptight, like being the self elected carbonara police. Be grateful, if u don’t have anything good to say, shut the #*% up!

      • Candace 8 YEARS AGO

        Thank you! :)

  • Candace 10 YEARS AGO

    @coccoro Thank you for your condescending post. Do keep in mind that my recipes are just that… mine. If you don’t like them, feel free to find another blog to post badly worded comments on, mmmkay?

    • Emily 8 YEARS AGO

      I LOVE the snark:)

  • mich 10 YEARS AGO

    this is the first time i visit your site… and i have to say i am a fan. especially with this recipe… can you recommend a good wine pairing?


    do you know any alternatives for bacon or pancetta in the recipe????

    • Candace 9 YEARS AGO

      Hmmm… I suppose you could omit the bacon or pancetta and use a little olive oil. It won’t be nearly as tasty, but the eggs and cheese should still make a creamy sauce.

  • Dave 8 YEARS AGO

    For JEDRICK:
    If it’s non-pork you’re looking for, pastrami would work welll…

    Lovely presentation, and your options and additions are fine – forget the puristas! If I had one critique, it’d be, “You call THAT a serving?!?”
    You’d certainly leave me wanting more!

  • Dusty 8 YEARS AGO

    oh this was good and yes loved the peas with it, it made me be able to justify every morsel of the dish

  • Krystal 8 YEARS AGO

    I made this today for my 4 kids and husband. All 3 boys and my husband loved it! Only my 4 yr old would not eat it. I think it was the onion, next time I will take some out for her before that goes in ;) Thank you for the recipe! Always looking for good pasta dishes without Tomatoe sauce as 2 of my kids are highly allergic to them! I wish I could have tried it so much! Smelled and looked so so so good! “I can’t eat food do to food allergies, I live on a formula instead”

  • Awesomeo 7 YEARS AGO

    Have you got any tips on getting the peas and pancetta mixed up in the spaghetti? I absolutely love this recipe but I often find my peas and bacon starting sadly up at me from the bottom of the bowl.

    I’ve also tried on every attempt to form that sexy looking spaghetti ball. But I just can’t manage it. Are you a wizard?

    • Candace 7 YEARS AGO

      I have the same issue… the peas and pancetta aren’t exactly cohesive. I just spoon the rest of it on top.

      As for that sexy spaghetti ball… Grab a bunch of the pasta with your tongs, place on the plate (without letting go) twist and then let go. Viola – sexy spaghetti ball.

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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