Grocer to Table | Pasta

Spaghetti alla Carbonara Recipe Easy

This Spaghetti alla Carbonara Recipe is absolutely the easiest and most delicious pasta dish ever! It only takes about 20 minutes, total so you have more time to spend with your honey! For a different twist, I added some sauteed spinach and mushrooms to the original recipe. Saves making a side salad!

Save This Recipe form

Want To Save This Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Spaghetti alla CarbonaraPin
Spaghetti alla Carbonara



Happy Valentines Day! Luckily, I got a few blog posts ready to go before I left the frozen tundra! (It was -6 in lovely Upstate NY yesterday!) I am currently basking in the balmy, warmth of the sun in Southern California, playing hookie! Realistically, it’s terribly hard to see the laptop screen because it’s so bright! Nice excuse, right? Anyway, I had to share the lovely bougainvillea! An especially loving Happy Valentines Day to my wonderful husband who let’s me go play in sunny Southern California, while he freezes in the tundra! Love you, honey! This one’s for you

History of Carbonara

Carbonara is another one of those dishes that the true history of has been lost, but theories abound! The term alla Carbonara means coalworker’s style, so some suggest it was originally made with squid ink!

What is Pasta Carbonara Coated in?

Traditional Spaghetti alla Carbonara is made with just 4 ingredients! Pasta, Guinciale, eggs, Pecorino Romano! If anything else is added to it, you should NOT call it carbonara. The Italians are quite militant regarding ingredients that are appropriate in their pasta dishes!

How to Make Spaghetti alla Carboonara


Heat olive oil and butter in a frying pan over medium heat. Smash garlic cloves and add them to the pan.


Lightly brown garlic then remove it from the pan. Discard.


Saute mushrooms for about 5 minutes. Add spinach just until wilted.


Start pasta water. Grate the parmesan and mince the parsley.


Saute pancetta in the oil that you saute’ed the garlic until nice and crispy.


Remove to a bowl.


Drain pasta. Work quickly. The heat of the pasta is what will cook the eggs.


Add eggs and finally cheese. Stir thoroughly. Again, work quickly!


Top with the mushrooms and spinach. Easy healthy and delicious! This isn’t really a traditional Carbonara. Technically Carbonara is just garlic, wine, cheese, pancetta and the eggs. I think the mushrooms and spinach add greatly to the flavor of this classic dish! This Chicken Chorizo with Fried Basil is another great pasta dish!

Other Delicious Pasta Recipes on Binky’s Culinary Carnival

Don’t forget to sign up to my newsletter, so that you don’t miss any new recipes! Only 1 email per week, on Fridays! Sign up form is below!

If you try this recipe, let me know how you like it in the comments below! I would love to hear from you!

Also, don’t forget to FOLLOW ME on Facebook, Instagram, Twitter and Pinterest!

Enjoy! And have fun cooking!


Binky’s SignaturePin

[mc4wp_form id=”6498″]

Tools I Use to Make Spaghetti alla Carbonara

Contains affiliate links, for full disclosure, see FTC Disclosure, here.


Spaghetti alla Carbonara

A different take on the classic Italian dish!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 867kcal
Author: Beth Neels
Cost: $3


  • 1/2 lb pancetta finely diced (bacon or Canadian bacon may be substituted but isn't as good)
  • 1 lb spaghetti
  • 2 Tbsp olive oil and 1 Tbsp. butter
  • 4 cloves garlic peeled and crushed
  • 1/4 c white wine
  • 3 whole eggs
  • 4-5 Tbsp freshly grated pecorino romano
  • 1/2 c parmesan heaping
  • cracked black pepper
  • 2 Tbsp finely chopped fresh parsley
  • 2 cup sliced mushrooms
  • 3-4 cups fresh spinach


  • 1/2 lb. pancetta, finely diced (bacon or Canadian bacon may be substituted but isn't as good)
  • 1 lb. package of spaghetti
  • 2 Tbsp. olive oil and 1 Tbsp. butter
  • 4 cloves garlic, peeled and crushed
  • 1/4 c. white wine
  • 3 whole eggs
  • 4-5 Tbsp. freshly grated pecorino romano
  • 1/2 c. parmesan, heaping
  • freshly ground black pepper to taste
  • 2 Tbsp. finely chopped fresh parsley
  • 2 cup sliced mushrooms
  • 3-4 cups fresh spinach
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky's Amazon Store!


Pancetta is far superior to bacon.
Leftovers can be refrigerated for 3-4 days.
Reheat in microwave until hot.
Best if not frozen.


Calories: 867kcal | Carbohydrates: 89g | Protein: 34g | Fat: 39g | Saturated Fat: 12g | Cholesterol: 173mg | Sodium: 710mg | Potassium: 723mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2425IU | Vitamin C: 8.3mg | Calcium: 274mg | Iron: 3.3mg
Get New Recipes Sent to Your Inbox Every Friday!Sign up to our newsletter Binky's Culinary Carnival!

This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.

Originally Published 2/14/2015


  1. 5 stars
    I’m so jealous you are in California! And leaving your poor little husband for Valentines Day!!! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating