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Spaghetti Carbonara

I’m so happy to have Miss Julie here from Confessions of a Cooking Diva to share a savory recipe with us~

Spaghetti Carbonara and it looks AH-mazing!!!  Enjoy…

Spaghetti Carbonara is a rich and decadent pasta dish that will leave everyone swooning at the kitchen table.

Spaghetti Carbonara by on is a deliciously simple meal!


Hello! I’m back with a great recipe, Spaghetti Carbonara. A rich, cheesy, decadent pasta dish.


Have you seen the movie Something’s Gotta Give? It’s a great movie with Diane Keaton and Jack Nicholson. One of the scenes in the movie involves them in the kitchen in the middle of the night making Spaghetti Carbonara. It was that scene that put me on my quest to finding the perfect recipe.

My quest has come to an end and I’m here to share with you what I’ve come up with. Spaghetti Carbonara is one of those dishes that is perfect for a quick weeknight dinner or to feed a crowd. Everyone loves it, you can make a lot of it and it’s super quick to put together.

Spaghetti Carbonara by on is a deliciously simple meal!

I hope you give this one a try, your family will thank you for it!





Spaghetti Carbonara

Spaghetti Carbonara

Spaghetti Carbonara is a rich and decadent pasta dish that will leave everyone swooning at the kitchen table.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 lb. spaghetti
  • 8 slices of bacon, cooked and chopped
  • 2 tbsp. Olive Oil
  • 1 yellow onion, chopped
  • 1/4 cup of butter, cut into small pieces
  • 1/2 cup white wine or chicken broth
  • 1/8 tsp. salt
  • 1/4 tsp. pepper
  • 2 eggs, room temperature, beaten
  • Parley, just a few dashes
  • 1 cup grated Parmesan Cheese


  1. Cook spaghetti according to package directions.
  2. Heat oil in a medium-sized skillet over medium heat. Add the onion and cook until softened. Around 5 minutes.
  3. Add the butter, white wine, salt, pepper and heat through, but not to a boil. Cook for two minutes and then remove from the heat.
  4. With tongs place the spaghetti into the skillet and lightly toss in the mixture till well coated. Add the eggs and continue tossing for about a minute or until the sauce thickens. Sprinkle with the Parsley and then the Parmesan Cheese. Toss again.
  5. Sprinkle the bacon over the spaghetti and serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 619Total Fat: 37gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 169mgSodium: 1274mgCarbohydrates: 42gFiber: 2gSugar: 3gProtein: 25g

Enjoy a few more recipes from Julie…


Roasted Fingerling Potatoes

Spaghetti Carbonara by on is a deliciously simple meal!

Crockpot Bean Dip

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  1. Jantella Borgianno says:

    In the film, in the cooking in the middle of the night scene they are actually making pancakes, nor pasta. Also, spaghetti carbonara is not in the film; the pasta dinner in the beginning of the film with “Erica Barry,” (Diane Keaton), her “sister,” her “daughter—Marin,” and “Harry Sandburg” (Jack Nicholson) is actually linguine with clams and a big green salad.

    Also, to clarify, the recipe above may taste really good, but it is no where near the traditional carbonara recipe and seems overly complicated with too many ingredients that aren’t necessary to make the most delicious, real carbonara ever. “Real” carbonara has only 7 total ingredients: water that is salted “like the sea,” long pasta, guanciale or pancetta (bacon in a pinch), eggs, FRESH grated cheese (I like Locatelli the best, also known as Pecorino-Romano), and black pepper.

    Re: a good carbonara recipe, it’s best if you use guanciale or pancetta if you can instead of bacon (the smokiness of bacon can overpower the cheese and rich, holy egg flavors in the dish. Reserve several tablespoons of the fat from cooking the meat and add that to your egg and cheese mixture, temper that mixture with just a little bit of the warm pasta water (half a ladle or so—NOT HOT—let it cool some by placing the glass measuring cup or whatever vessel you have your reserved pasta water in a bowl of cool water with some ice cubes—again cool until warm, but don’t let it get too cool). Keep your drained al dente pasta in a warmed bowl, add/stream in the tempered egg, cheese, reserved fat and pasta water mixture while stir/toss CONSTANTLY to coat, add in the chopped guanciale/pancetta/bacon, add pasta water a little at a time to thin as needed/as desired—but keep up with that stirring-tossing! This allows enough warmth for the grated cheese to melt and the eggs (I always add extra yolks) to coat the pasta strands with its glossy goodness without cooking/scrambling the eggs. There is nothing worse than ruining your carbonara in the last steps when you are creating the “sauce” and tossing it with the warm pasta to allow it to soak in its flavor by not tempering the egg, cheese, and guanciale/pancetta fat mixture and thereby scrambling the eggs. You don’t want the eggs “cooked.” I also had a good bit of freshly cracked black pepper to the egg and cheese mixture when whisking it. And finally, carbonara DOES NOT have cream or milk or anything of the sort in it. If you so the “sauce” the way I described above, it will be very creamy and rich, as if you had added cream or milk without having to add it. And carbonara done this traditional way is MUCH more flavorful done correctly than it is when someone “cheats” and adds cream/milk to it—that actually detracts from the flavor of the dish.

    • Hi Janetella– thank you for comment. I appreciate your passion for this dish and your depth of knowledge is amazing! This recipe was contributed from another blogger many years ago and I must admit that I’ve not looked at it since. You’ve inspired me to remake this recipe using the traditional technique as you’ve explained. I’m looking forward to it! Thanks again and have a great day! ~Ruthie

  2. Roberta Wilson says:

    Great recipe! When I make my carbonara, I use a neat trick.. I combine the egg yolks, cheese, and a little heavy cream, salt and pepper in a bowl together..I reserve a little pasta water to thin out the sauce If needed..
    once the pasta is cooked and drained.. I have a metal bowl in the oven keeping warm.. I place the hot spaghetti in the warmed metal bowl with the cheese egg mixture and mix it all. The yolks cook a little and coat the pasta giving it a great glossy sheen.. and if it seems to thick, you can ladle in some pasta water to thin it out a bit..
    The hot bowl keeps the pasta warm enough to melt the cheese and the yolks..

    Remember that pasta that Meryl made for Jack in Heartburn.. it always makes me hungry when I see that scene..

    • Ruthie says:

      Thank you and thanks for all the fun tips too!! I will have to try it this way now. . . I’m hungry just thinking of it too! Have a wonderful day 🙂

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