Spaghetti Carbonara

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Spaghetti Carbonara is an Italian pasta dish with creamy egg, diced bacon, grated cheese, and copious amounts of black pepper–a Roman dish reminiscent of an American breakfast.

Spaghetti Carbonara is an Italian pasta dish with creamy egg, diced bacon, grated cheese, and copious amounts of black pepper–a Roman dish reminiscent of an American breakfast.
Spaghetti Carbonara

Carbonara is typically made with a raw egg that cooks when it hits the hot pasta, which often makes it pasty. My spaghetti carbonara recipe is topped with a poached egg so the yolk is already warm when it tops the spaghetti. This creates a velvety sauce that blends easier — giving it richness without binding. Rather than using Pancetta here, I used leaner center-cut bacon and also added some greens to the mix – it’s beyond delicious!

Spaghetti Carbonara is an Italian pasta dish made with bacon or pancetta, egg, black pepper and a blend of Pecorino Romano and Parmigiano-Reggiano.

I recently went on the trip of a lifetime to Rome and the Amalfi Coast near Naples, Italy—the center of authentic Italian pasta manufacturing. It was an incredible experience and gave me a whole new appreciation for Italian pasta and their cuisine. While there we toured the oldest pasta factory in Italy, located in southern city of Gragnano in the Campania region of Italy. It’s located between the coast and the mountains—the ideal location for making and drying pasta, which also happens to be where they manufacture Dellalo Pasta. The experience was as dreamy as it gets, sharing great food with amazing friends while enjoying the stunning coastal views. On the tour, we visited the mill where Dellalo’s wheat is ground (grain has been milled since the 1200’s) and even took an Italian cooking class where we learned how to cook three authentic pasta dishes all using ingredients from Dellalo. To be honest, I never wanted the trip to end.

If you’ve been following me for a while, you know how much I love DeLallo Foods, a brand I’ve worked with for years. Why do I love Dellalo so much? For starters, they import only the best ingredients direct from Italy to the U.S. Here’s a few more reasons why DeLallo pasta is better than other brands you may find in the grocery store:

DeLallo Pasta vs Grocery Store Pasta:

  • Made in Italy. DeLallo Pasta comes from the town where pasta was born, a region near Naples, at the beginning of the Amalfi Coast.
  • Made with just 2 ingredients – wheat and water. The wheat is a locally milled, exclusive blend of the highest quality durum wheat with a high gluten content. It’s mixed with water from the local aquifer in the Lattari Mountains. The pure water contains less calcium so it makes a more supple pasta.
  • Dried slowly at low temperatures to preserve pasta’s color, texture and flavor throughout the cooking process. DeLallo pasta has a natural drying time of 18 hours compared to some other commercial brands who bake their pasta for just four hours, and use cheaper, lower protein flour.
  • Extruded with bronze dies. Delallo pasta has over 200 bronze dies in different shapes to create a rougher surface that absorbs and captures the sauces. Other manufactures use Teflon and plastic dies to mass produce pasta faster, but definitely not better.
  • Cooks perfectly al dente. DeLallo’s pasta is golden in color and cooks up for that signature al dente texture: a tender but firm bite with a fleck of white at its center—what we call the pasta’s soul.
  • DeLallo pasta is is made following the strict guidelines of Pasta di Gragnano PGI and is produced in a legally defined territory defined by the king of Napoli two centuries ago. Only pasta in this area can note this distinction, which protects the quality of the product.

Spaghetti Carbonara is an Italian pasta dish made with bacon or pancetta, egg, black pepper and a blend of Pecorino Romano and Parmigiano-Reggiano.

What is Spaghetti Carbonara?

Spaghetti Carbonara is an Italian pasta dish made from Rome made with egg, a combination of Pecorino Romano and Parmigiano-Reggiano, guanciale or bacon, and black pepper. Sounds complicated, but it’s actually quite simple to make. Although it’s creamy, it’s actually made without cream.

Traditional spaghetti alla carbonara, the egg yolk is added raw to the hot pasta and starts to cook on contact. The downside to this, unless you’re eating it immediately, the carbonara becomes dried out if you don’t eat it immediately. With the method of poaching the egg instead, is inspired by Crispo, my favorite Italian restaurant in NYC there’s no need to worry if the egg is still raw and the whole bowl of pasta doesn’t get all clumped together when you are ready to eat it.

How To Make Spaghetti Carbonara

Spaghetti Carbonara is an Italian pasta dish made with bacon or pancetta, egg, black pepper and a blend of Pecorino Romano and Parmigiano-Reggiano.Spaghetti Carbonara is an Italian pasta dish made with bacon or pancetta, egg, black pepper and a blend of Pecorino Romano and Parmigiano-Reggiano.Spaghetti Carbonara is an Italian pasta dish made with bacon or pancetta, egg, black pepper and a blend of Pecorino Romano and Parmigiano-Reggiano.Spaghetti Carbonara is an Italian pasta dish made with bacon or pancetta, egg, black pepper and a blend of Pecorino Romano and Parmigiano-Reggiano.

More Pasta Recipes You Will Love

Spaghetti Carbonara is an Italian pasta dish with creamy egg, diced bacon, grated cheese, and copious amounts of black pepper–a Roman dish reminiscent of an American breakfast.
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4.83 from 47 votes
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Spaghetti Carbonara

422 Cals 23 Protein 52 Carbs 12 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: Italian
Spaghetti Carbonara is an Italian pasta dish with creamy egg, diced bacon, grated cheese, and copious amounts of black pepper–a Roman dish reminiscent of an American breakfast.


  • 10 ounces dried Delallo spaghetti, or gluten-free spaghetti
  • 6 slices center cut bacon, cut into 1/2-inch dices
  • 3/4 cup low-sodium chicken broth
  • 1 1/2 cups baby arugula or frisée lettuce , chopped
  • 3 tbsp Italian parsley, chopped
  • kosher salt and ground black pepper
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 3 tablespoons grated Pecorino Romano, preferably Locatelli
  • 4 extra large eggs

Poaching liquid:

  • 4 cups cold water
  • 6 tbsp white vinegar
  • 1/4 tsp kosher salt


  • Bring a large pot of generously salted water to a boil.
  • In a deep skillet or medium pot, egg-poaching liquid to a boil over high heat, then leave on low heat.
  • Heat a large (12-inch) skillet over medium-high heat, cook bacon until fat renders and meat is slightly crisp, about 10 minutes. Set aside with a slotted spoon and transfer to a plate, leaving the fat in the skillet.
  • At the same time, add the pasta to the salted water, and add the broth to the bacon fat and simmer the broth to reduce by 1/3, about 8 to 10 minutes.
  • Cook the pasta until al dente, under-cooking by 2 minutes, about 8 to 10 minutes. Drain pasta but do not rinse.
  • To the broth add the arugula, parsley and 1/4 teaspoon salt and black pepper.
  • Add drained pasta, raise heat to high, and toss to coat with sauce.
  • Finish cooking the pasta in the broth for 2 minutes, then remove from heat, stir in cheese, and toss. The spaghetti will soak up any liquid. Chop bacon and add to pasta.
  • Working one at a time, carefully crack each egg into a small bowl and very gently slide into barely boiling poaching liquid. Cook until whites set but yolks are still runny, about 2 to 3 minutes. Using a slotted spoon, lift each egg out of the water.
  • Evenly divide pasta between 4 warm bowls. Place each egg atop each bowl of pasta. Top generously with black pepper.
  • Serve immediately, mixing up the pasta to spread the egg and yolk throughout the bowl.



Serving: 1generous cup pasta with 1 egg, Calories: 422kcal, Carbohydrates: 52g, Protein: 23g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 227mg, Sodium: 546mg, Fiber: 3g, Sugar: 3g
WW Points Plus: 11
Keywords: How To Make Spaghetti Carbonara, pasta carbonara, spaghetti carbonara, spaghetti carbonara without cream

Easy Pasta Carbonara Recipe

Sponsored by DeLallo Foods. Thanks for supporting the brands I love that make Skinnytaste possible.

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  1. Loved this recipe but would add garlic next time

  2. Delallo also makes the best whole wheat pasta! I only use whole wheat pasta and my (adult) children who claim they don’t like whole wheat pasta like this kind.  I order from their website and shipping is only 5 dollars and they usually add something free. Their clam sauce is also delicious!

  3. If you click the button to compute your Personal Points, it goes to the Crockpot Picadillo recipe and not this one.

  4. What a tasty dish to cook.  Easy to follow recipe card.  This is one on our menu planner regularly.  I use more cheese than recommended and also sprinkle some chili flakes on top.  I’ve also used Cayenne pepper.  I don’t always get in right tonight a little too much liquid and used frozen spinach which I didn’t think worked as well.  

  5. Delicious and easy to make. I make this all the time substituting spinach. It is a huge favourite in our home.

  6. Forgot to rate it!

  7. This was delicious! And it was also the first time I’d ever poached eggs. We are a family of adventurous eaters, so I was wondering if anyone has added red pepper flakes or garlic to this to pep up the flavor just a tad? We loved this delicious recipe, and we are pretty particular about Italian food…

  8. Delicious! Made as directed, except I used baby spinach and straight parmesan cheese. Absolutely perfect!!!

  9. This was insanely good – my husband said he would want it for his birthday dinner. No one could believe it was even remotely healthy.

  10. I don’t know why I’m ever surprised the Skinny Taste recipes are so easy and delicious!!  For a Saturday night in third was perfect, quick and a nice meal for my husband and I!  He poached the eggs while I made the other part!  So good!  

  11. Very good, especially with some hot pepper flakes.

  12. My husband makes this dish for me fairly often because I CRAVE it. It’s light and super flavorful and is super tasty the next day as well. Def has gone in the recipe box!!!!

  13. I loved this recipe!! To make it easier, I made the poached eggs ahead of time. I took them out after about three minutes and then immediately put them in a bowl of ice and water and then into the fridge to stop the yolk from cooking. Then, when ready to serve, I put them in a bowl of hot water for about 45 seconds. This dish is delish!! 

  14. Looking for something a little different, try this dish…you won’t be disappointed! This recipe is easy to follow and full of flavor. 

  15. Indulgent without the calories !!!!!! Really a great filling dinner.

  16. This was amazing thank you so much for the recipe! I added a little pasta water to the chicken broth to make it a little creamier and it was awesome!!

  17. I was inspired recently by a 7-course dinner I had at a local Italian restaurant. One of the dishes was carbonara and I was dying to make something similar. I am so glad that I stumbled upon this recipe in my search! I was a little afraid to try poaching an egg but it was SO easy. My husband said this recipe was restaurant-worthy. This will definitely be on rotation. Looking forward to lunchtime leftovers 🙂

  18. I made this tonight and it came out great! I’ve never poached an egg before but I think I did a pretty good job. I even found DelAllo pasta at my small local grocery store.

  19. HI!  I’m using regular spaghetti for this recipe because I can’t find the called for brand locally.  Should I use 10 oz dry or 10 oz cooked?  10 oz dry seems like ALOT for 4 people, lol!

  20. I’m looking forward to making this! We love Carbonara! I have a question regarding leftovers. We plan to make this but eat two servings at a time. Should I poach two eggs the first night then poach the other two the next night with the leftovers?

  21. This is amazing – a huge favorite in my house!  I sometimes use spinach if I don’t have arugula.  Recipe doesn’t specify when to add back bacon – I add it when I add the pasta.  

  22. This was so good!  It will defiantly be in my weekend breakfast rotation.  

  23. This was amazing! We added some pan seared scallops for the win! Will definitely make it again, hands down!

  24. My husband was not sure at first about the egg – but he LOVED IT!! We make many of your recipes weekly and they are always delicious! This is one that he has requested we make weekly! Thank you for providing healthy recipes along with a wide variety. – BIG FAN!

  25. Made this for dinner last night. Not too bad. I am not the expert chef but I managed. Very tasty and good! I made this dish with the Italian baked chicken and roasted garlic. Another crowd pleaser! Will make again.


  27. This is outstanding!! Every member of my family loved it, 5 stars — hands down the best meal I’ve cooked in awhile. 🙌🏼

  28. Love it!

  29. This is so good!!  Everyone in my family loved.  I didn’t actually add the egg but it was wonderful anyway!  Thank you for all your amazing recipes.

  30. This is hella good😋

  31. Fantastic but wondering where I went wrong on recipe builder
    10 oz uncooked spaghetti 30 pts
    6 slices u cooked bacon 24 pts
    Cheeses totaled 5pts
    So ended up at 15pts a serving 

    It was soooo good though !!

  32. This is the BEST!  We love it!

  33. Made this recipe many times!  Tonight I had Basil and Garlic pork Sausage sitting in the refrigerator- used it instead of bacon and it was delish!  

  34. This is a favorite in our household! We love how light yet filling it is! Super easy to make, but tastes like a 5 star dish! Thanks for the new favorite!

  35. Made this one for dinner last night. Anything with an egg on it is good with the 15 YO. I amped up the greens a bit more and it was still really good. Making this one again. Thanks!

  36. This looks SO delicious!

  37. My family really loves this recipe! Thanks for lightening this up, Gina, although it is so good, I doubt I am sticking to my portion.

    Since I continue to be a failure at poaching the eggs (I wish I could be as good as the video but it is just a mess over and over), this time I whisked them together with the cheese and 1/3 cup of the boiling pasta water and then added them in as the last step after the broth/arugula/bacon. Tasted just as great.

    • We poach our eggs in the oven in a muffin tin. They have a weird shape to them, but it gets the job done!

    • We just throw in raw eggs and toss. I think that is how real carbonara is made – at least that is how my mom did it

  38. OMG! ST rides again!! Restaurant quality that doesn’t hurt my waistline!! Thanks for making me look like a top-notch chef, Gina! We love Skinnytaste!!
    *Note: added bacon pieces back in at last step since there was no instruction of when to return them. 

  39. I have been making pasta carbonara for years. This recipe was way better than the recipe I have been using. Its really really good…my husband and I finished it off in one sitting.

  40. My family and I loved this when I made it for dinner last night! My only wish is that I could have poached all of our eggs at once (by the time I sat down my daughter had almost polished off her whole bowl!). If I put the pasta back onto the heat after adding the cheese, could I do this original style and just crack and mix the eggs right in at once or is that a bad idea? Either way, my husband said to definitely put this into the rotations. Thanks, Gina!

  41. This recipe is fabulous. Everyone in my family loves it!

  42. Love this recipe!!  We make it all the time now. So easy and quick. 

  43. So, so good. Lighter than a typical carbonara so we weren’t left feeling bloated after but still so satisfied with how delicious it was. Poaching the eggs was so much easier than expected too. Thanks for making it possible to indulge my pasta cravings without blowing up my calorie count for the day!

  44. Any recommendations for a substitute for Pecorino Romano? I can’t seem to find it in stores near me…

  45. I made this tonight and got an A+ from my husband.  He is always so excited when we have real pasta!  It was great!  Thanks Gina!  

  46. Not bacon. It’s smoked and really isn’t the flavor profile for carbonara. Guanciale is traditional, but hard to find. Pancetta is a very good substitute. Also, there are methods for combining the egg yolks and cheeses, then adding the pasta and a little of the cooking water to make a very smooth mix.

  47. Amazing!

  48. I am an avid Skinnytaster and have loved so many of your recipes, Gina! This one prompted me to comment: AMAZING! My whole family loved this recipe and we ate the whole thing in one sitting. It has so much flavor and diverges from the “usual” on a weekday night. Thanks for posting!

  49. Love this recipe , original or not, this was a Lenten dish so no meat was used. During the Lenten period , forty days before Easter, many Catholics in America ate no meat. During the rest of the year they refrained from eating meat on Fridays . Carbonara, lentils and pasta , beans and pasta , greens and pasta . Who had money for meat anyway? Howard Johnsons served cod fish cakes and spaghetti , most restaurants had meatless specials to accommodation the fasters. Bet some of you remember the specials.

  50. The original recipe uses pork cheek instead of bacon. Try that too

  51. Spaghetti Carbonara is one of my favorites!  Thanks so much for doing up a skinny version.  I cannot wait to to make this!

  52. Omg. This was amazing. Added fresh garlic and feta. 

  53. I made this recipe tonight for dinner. I have never made this before and it was absolutely wonderful!  I am putting it into the rotation for sure!

  54. Omg Gina absolutely perfect as it, a million thanks!!  

  55. Great recipe! When does the bacon go back in? I added to sauce and pasta. 

  56. Great recipe that we all enjoyed. I had to make a couple changes since my family wont eat arugula, I used spinach & some garlic. Will be making again for sure. Thanks for the pasta info, wish I had seen it sooner. I always use Delallo orzo but the last time I was at the store bought their brand, yuck. I will be sure to go back to Delallo.

  57. This was good, but I think a little more liquid would have helped make the pasta less dry, even with the egg, it could have done with some more moisture, perhaps more broth in the onset of mixing the pasta? Also, there’s no direction on when to add the bacon?  I haven’t seen your video, maybe you say it there, but it’s not in the recipe. Overall it was still really tasty, I will try it again with some tweaks. Thanks!

  58. Hi. Do you think this would be dry if i slipped the egg?

  59. Gina, you are a godsend with this recipe for me!!! Thank you. Two months ago I was diagnosed with Barrett’s esophagus and placed on a very restrictive eating style for the rest of my life. For instance, no acidic, tomatoes of any type or sauce, no onions or garlic, spicey spices, lowfat cheeses and milks, no fat or greasy etc. So it has really thrown me for a loop. I love to cook, but not using the above has made it extremely difficult to come up with satisfying meals that taste good. This one really helps a whole lot. I can use turkey bacon and limit the amount of cheese. I am so excited, thank you so much dear heart….. Many hugs to you. Claudia

  60. Hi Gina, do you think turkey bacon would work alright with this?

  61. Gina, thanks for the recommendation of the pasta. I ordered some of it from the DeLallo website. Can’t wait to make this once I get it!