Lucinda's Spaghetti Carbonara

Serves 4 to 6
Basically this recipe is nothing more than bacon and eggs with pasta, and many versions of it exist—some with the addition of cream and sometimes wine and parsley, too. This is the very first dinner ever cooked by our third-born son (when he was fourteen) for his friends. The verdict? “Mad good!”


  • 1 pound spaghetti
  • 1/2 pound bacon, sliced crosswise into 1/2-inch pieces
  • 3 large eggs
  • 1 cup grated Parmesan cheese, plus extra for serving (optional)
  • Freshly ground black pepper


  1. Bring a large pot of water to a boil over high heat and cook the spaghetti. Meanwhile, in a large skillet, cook the bacon over medium-low heat until just crispy, 8 to 10 minutes. Skim off some of the fat. Drain the pasta, add to the bacon in the pan, and toss to combine.
  2. Whisk together the eggs, cheese, and pepper in a small bowl. Pour into the pasta, and combine thoroughly. Serve immediately with extra grated cheese, if desired.
cook's note
Carbonara Variations
You can do any or all of the following:
• Add a couple of peeled whole or crushed garlic cloves to the frying bacon and discard them when golden brown or when the flavor has permeated the bacon.
• Deglaze the cooked bacon with G cup of white wine.
• Whisk a couple tablespoons of cream into the egg mixture.
• Scatter chopped fresh parsley over the top.
Need help with the ingredients? Check our pantry list: