Spaghetti Carbonara

Spaghetti Carbonara

Spaghetti with egg, bacon, and parmesan cheese.

The name carbonara comes from the Italian «carbone», meaning coal or charcoal, and some believe it was thought up by those who extracted coal from the mines in the Latium region (near Rome).

2 servings
Preparation 10 min
Cooking 10 min

440 calories per serving 


160 g spaghetti    
1 eggs size large    
3 slices bacon, or pancetta , chopped   60 g
1 tbsp butter, unsalted   14 g
1 tbsp Parmesan cheese, grated   3 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
  paper towels    

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. To save time, the sauce preparation and the pasta cooking can be done at the same time: Start cooking the pasta.
  2. Meanwhile, chop the bacon, put it in a nonstick pan, then fry until the bacon is crisp. Set the bacon aside on a paper towel to absorb the excess fat.
  3. Stir the egg(s) in a serving bowl, add salt and pepper, then beat 1 min with a fork. Set the bowl aside in the oven at a minimum temperature in order to keep it warm.
  4. Pour the drained spaghetti into the serving bowl. Mix rapidly in order to cook the egg(s) and coat the spaghetti at the same time. Add the fried bacon, the butter, and the grated cheese.
  5. Adjust the seasoning before serving in the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (250g)


% DV*

* DV = Daily Value




13 g

21 %

Saturated 6 g
+ Trans 0.3 g

31 %


125 mg


460 mg

19 %


60 g

20 %


3 g

14 %


1 g


17 g

Vitamin A

8 %

Vitamin C

0 %


4 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: servings
Milk and Alternatives: 0 serving
Meat and Alternatives: ½ serving

More info


Free :
Added Sugar
Source of :
Copper, Fibre, Folacin, Iron, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D, Vitamin E
Good source of :
Magnesium, Niacin, Phosphorus, Vitamin B12, Zinc
Excellent source of :
Manganese, Selenium

More info

This recipe is in the following categories: Pasta | Main courses/Entrées | Italian

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