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Spaghetti Carbonara Recipe

"Pork, in the form of bacon, Pancetta or Guanciale, eggs, cheese and pasta. Put them together and you have Spaghetti Carbonara. It is said that this dish was created during the last months of WW II when the American GIs rolled into Rome on their steel chariots. The GIs had American issued bacon and eggs. And their Italian girlfriends had the cheese and pasta. With an artful touch the Italian women combined the ingredients to come up with what is surely Rome’s iconic pasta dish. For years I have avoided Carbonara because the eggs are not thoroughly cooked, but rather tossed with the hot pasta. But made with Davidson’s Safest Choice™ Eggs, the dish is perfectly safe and I can enjoy Carbonara once again." — AdriBarr

Servings: 4

Active time: 20 minutes

Total time:


  • 7 oz Guanciale, Pancetta or thick-cut bacon
  • 3 Tbsp olive oil
  • 3 cloves garlic
  • 1/2 c white wine (optional)
  • 1 lb spaghetti
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 3/4 c grated Parmigiano Reggiano
  • 1/2 c grated Pecorino Romano
  • 1-2 Tbsp freshly ground black pepper
  • 1/2 c pasta water (as needed)
  • 2-3 Tbsp parsley


  1. Cut Guanciale (or Pancetta or bacon) into 1/4 inch pieces. Set aside. Pour oil into 12 inch saute pan and heat over medium. Using the flat side of the knife blade, gently press down on each garlic clove to break skin and lightly bruise the garlic. Discard skin, and saute garlic until golden. Use a slotted spoon to remove and discard garlic. Add pork to pan and saute until golden and just beginning to crisp. Add white wine (if using) and simmer 2 minutes. Remove pan from heat, and set aside while the pasta cooks and you prepare the sauce.
  2. Meanwhile bring 6 quarts of water to a rolling boil. Salt very generously. Add spaghetti and cook until al dente, about 10 - 11 minutes. Prepare the sauce just before the spaghetti is done.
  3. Combine eggs, cheeses, some freshly ground black pepper and 2 tablespoons parsley in pasta bowl. Drain spaghetti, reserving water, and add spaghetti to bowl with egg mixture. Toss to coat evenly. Briefly reheat pork. Add pork and 1-2 tablespoons of cooking grease to pasta bowl. Toss well. Add 1/2 cup pasta water, if necessary, to loosen and coat pasta. Top with additional parsley, if desired. Add 1 or 2 additional grinds of black pepper and serve at once. Pass Parmigiano and Pecorino at the table.


You can use thick cut bacon or Guanciale (cured pork jowl) or Pancetta (cured pork belly) to make this dish. Bacon is smoked, but Guanciale and Pancetta, two Italian pork products are not. Guanciale and Pancetta have a sweeter taste than the smoky bacon, so let you taste be your guide. I like a just a bit of smoke, so I use 2 ounces of bacon and 5 ounces of Pancetta.


There are as many different recipes for this dish as there are cooks. The basics are spaghetti, oil, cured pork, eggs and Parmigiano and/or Pecorino Romano cheeses. Some recipes call for garlic, lightly bruised and cooked in the oil just long enough to perfume it, while others omit the garlic altogether. Others call for widely varying amounts of eggs, either whole or yolks, black pepper and parsley. Some use no pepper or parsley. Will it be bacon, Guanciale or Pancetta? This is one of those dishes you can make entirely your own. The possibilities are endless! Buon appetito!


User-submitted recipes are published for sharing within the community of Davidson's Safest Choice® pasteurized eggs website visitors. Recipes and statements contained in recipes have not been verified by Davidson's Safest Choice® pasteurized eggs. We invite you to try them yourself and add your reviews, photos, and ideas. Enjoy!

Nutrition Facts

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

Amount Per Serving:

Nutrition Category Amount
Calories 720
Calories from Fat 240
Total Fat 26g (40% DV)
Saturated Fat 9g (45% DV)
Trans Fat 0g
Cholesterol 125mg (42% DV)
Sodium 590mg (25% DV)
87g (29% DV)
Dietary Fiber 5g (20% DV)
Sugars 2g
Protein 33g
Vitamin A 6%
Vitamin C 6%
Calcium 40%
Iron 25%

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

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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.