Healthy Pasta Carbonara Recipe

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Looking for a fancy, quick meal? Pasta carbonara is easy but tasty! Try it for a weeknight supper or a date night at home.


– 1 pound dried spaghetti or bucatini – 8 ounces guanciale, pancetta, smoked jowl bacon, or regular bacon cut into piece – 1 tablespoon olive oil – 3 large whole eggs plus 2 egg yolk – 2.5 ounces grated pecorino romano cheese – 1 ounce grated parmesan cheese – 1 teaspoon fresh cracked black pepper – ¼ teaspoon salt


Boil 4 quarts of strongly salted water in a big kettle. Put the guanciale, pancetta, or bacon and olive oil in a pan over medium heat while the water heats. Stir regularly until most of the fat renders and the meat is crisp. 

Step 1

Take the meat from the pan and reserve the fat on a paper towel-lined plate. Add pasta to boiling water and cook until just al dente, 8-10 minutes depending on the pasta (check box).

Step 2

Mix the eggs, egg yolks, and cheeses in a bowl while the pasta boils. Retain 1 cup of pasta water after draining.

Step 3

Bring spaghetti back to the pot. Toss pasta with cooked guanciale/pancetta/bacon and rendered fat.

Step 4

Slowly add ¼ cup of boiling pasta water to the egg and cheese combination to temper the eggs. Toss this combination with the noodles and add pasta water as needed until the sauce is shiny and creamy.

Step 5

Season with salt and pepper. Sprinkle grated cheese, black pepper, and chopped parsley on top and serve immediately.

Step 6

Also See

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Healthy Southwest Pasta Salad Recipe