*MY* Spaghetti Carbonara

*my* Spaghetti Carbonara Recipe

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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
  • 1
    onion, chopped
  • 6
    eggs, beaten
  • 3/4 c
    grated parmesan or romano cheese
  • ·
    plenty of ground black pepper

How to Make *MY* Spaghetti Carbonara


  1. Heat oil in heavy skillet. Add diced pancetta.
  2. When pancetta is rendered and crispy, add onion & cook until very soft but not browned - almost caramelized.
  3. Boil 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.
  4. Add pancetta & onions; stir well. Add cheese; stir well. Add pepper to taste - I like a LOT; stir well.


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About *MY* Spaghetti Carbonara

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

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