*my* Spaghetti Carbonara Recipe

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*MY* Spaghetti Carbonara

Beth Renzetti


If you look at recipes for carbonara, you'll see differing opinions on what to use. Well, I typically use 'too much' pancetta & 'too many' eggs & *gasp* I use onions. But I do NOT use cream! Nor do I use wine. We like it like this. It was based on a pasta cookbook but...well...you know how it is. ;)

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6 - 8
10 Min
20 Min
Stove Top


1 lb
dry spaghetti
1/2 lb
pancetta, cut into 1/2" cubes
2 Tbsp
olive oil
onion, chopped
eggs, beaten
3/4 c
grated parmesan or romano cheese
plenty of ground black pepper


1Heat oil in heavy skillet. Add diced pancetta.

2When pancetta is rendered and crispy, add onion & cook until very soft but not browned - almost caramelized.

3Boil past until al dente. Drain. Add beaten eggs. Stir, stir, stir, stir until thoroughly incorporated & creamy. You don't want scrambled eggs - they will be cooked enough to be safe to eat.

4Add pancetta & onions; stir well. Add cheese; stir well. Add pepper to taste - I like a LOT; stir well.


About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Dairy Free
Other Tag: Quick & Easy
Hashtags: #Italian, #comfort-food