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Spaghetti Alla Carbonara Recipe

You'll love this renowned Roman pasta dish featuring pancetta and both Parmigiano-Reggiano and Romano cheeses. Chef Giuliano Hazan walks you through the steps for tossing raw egg yolks with the spaghetti to make a delicate coating that is the hallmark of this culinary tradition. It's easier than you think!

Servings: 4

Active time: 35 minutes

Total time:


  • 4 oz pancetta, sliced 1/4" thick
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp butter
  • 1/4 c dry white wine
  • 2 Tbsp salt
  • 1 lb spaghetti
  • 3-4 sprigs flat-leaf Italian parsley
  • 1/4 c freshly grated Parmigiano-Reggiano
  • 2 Tbsp freshly grated Pecorino Romano
  • 4 Davidson's Safest Choice® pasteurized egg yolk(s)
  • Freshly ground black pepper to taste
  • salt to taste


  1. Fill a pot for the pasta with at least 6 quarts of water, place over high heat, and bring to a boil.
  2. Unravel the pancetta and cut into narrow strips. Put the olive oil, butter, and pancetta in a 10” skillet and place over medium high heat. Cook until the pancetta just begins to color, but not long enough to make it crisp, 3 to 5 minutes. Add the wine and cook until it has reduced by half. Remove from the heat and set aside.
  3. Add about 2 tablespoons salt to the boiling water, put in the spaghetti, and stir until all the strands are submerged. Cook until al dente.
  4. While the pasta is cooking, finely chop enough parsley leaves to measure about 1 tablespoon. Put the parsley and the grated cheeses in a serving bowl. Add the egg yolks, season lightly with salt, and generously with pepper. Mix thoroughly.
  5. Put the skillet with the pancetta back over medium high heat to get it hot. Drain the pasta, put it in the bowl with the egg mixture, and toss vigorously. Pour the contents of the skillet into the bowl and toss again. Serve at once.

Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 620
Calories from Fat 180
Total Fat 21g (32% DV)
Saturated Fat 6g (30% DV)
Trans Fat 0g
Cholesterol 200mg (67% DV)
Sodium 2950mg (123% DV)
82g (27% DV)
Dietary Fiber 3g (12% DV)
Sugars 16g
Protein 23g
Vitamin A 30%
Vitamin C 0%
Calcium 15%
Iron 25%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.