pasta with egg and bacon

Spaghetti Carbonara (Bacon and Eggs with Pasta)

Course Main Dish
Cuisine Italian
Cook Time 15 minutes
Servings 3 people
Author Janssen Bradshaw


  • 1/2 lb of angel hair pasta if this seems like nothing to you, go ahead and use more, but I generally use more like 1-2 ounces per person
  • 3 eggs
  • Black Pepper
  • 3-4 slices of bacon cut into 1/2 inch pieces
  • 3 cloves garlic minced
  • 1/2 cup Parmesan cheese grated


  1. Bring a pot of water to boil. When it reaches a boil, toss in your angel hair (I break mine into quarters because I find it easier to eat).
  2. While your pasta cooks, start cooking your bacon bits. After it's starting to fry up a bit, add the garlic and let it cook another couple of minutes, stirring frequently so the garlic doesn't burn. If your bacon is extremely fatty, you can drain a bit of the grease, but I never have. I just leave it all in there (because it's delicious). If it's starting to get too crispy (you don't want it fully fully cooked), remove the pan from the stove top.
  3. Meanwhile, beat the eggs in a bowl big enough to hold all of your pasta. Add a couple of grinds of pepper.
  4. When your pasta is done, drain it and immediately pour it into the bowl with eggs and mix thoroughly to coat the pasta.
  5. Pour the egg/pasta mixture into the bacon pan (over medium-low heat), sprinkle the Parmesan on top, and cook, stirring constantly for about 90 seconds, until the eggs start to set.
  6. Salt to taste and serve immediately.

Recipe Notes

(adapted from Ruth Reichl)