Spaghetti Carbonara

Bacon, eggs, cheese and pasta in a delicous, simple spaghetti carbonara.


  • salt
  • 1/2 pound spaghetti
  • 3-4 ounces bacon or pancetta, diced
  • 1/2 cup chopped onion about 1/2 a small onion
  • 1 large egg
  • 1/2 cup of scallions green onions, trimmed and chopped
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese


  • Bring a large pot of salted water to boil.
  • Cook the bacon or pancetta over medium heat in a skillet large enough to hold all your pasta once it's cooked. Cook, stirring, about 5 minutes.
  • Add the onion to the pancetta. And now is a good time to add your spaghetti to the boiling water and set your timer for however long the pasta takes. Mine was 11 minutes.
  • Cook the onion and pancetta another 5 minutes, keeping them in separate halves of the pan, stirring. After the 5 minutes, stir them altogether.
  • Add 2 cups of the pasta water to the onion and pancetta. Bring to a boil and keep at a boil, stirring now and then. Cook this down to about half.
  • In a small bowl, beat the egg slightly then add 1/8 cup hot pasta water and stir into the egg. (This keeps the egg from scrambling when you add it to the pasta.)
  • When the sauce has reduced by half and the spaghetti is cooked al dente, scoop the pasta up with tongs, let it drain a little and then put it into the skillet with the pancetta and onion. Stir in the scallions , pepper and salt to taste.
  • Toss the pasta until the scallions are wilted. Turn off the heat.
  • Quickly mix in the egg, stirring until the spaghetti is coated and creamy. Mix in the cheese and serve.