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Bacon Carbonara

Inspired by this Pasta Fits recipe for Spiffy Bucatini Carbonara, this easy carbonara recipe uses bacon and spaghetti!
Course Entree
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Miriam Tirips


  • 4 oz. bacon or pancetta diced
  • 1 Tbsp finely chopped garlic
  • 1 tsp. fresh thyme leaves
  • 1/4 cup dry white wine
  • 1/2 lb. spaghetti
  • 6 oz. baby spinach washed
  • 3 eggs
  • 1/2 cup finely grated Parmigiano-Reggiano


  1. Bring a large pot of salted water to a boil.
  2. Cook the spaghetti, and when there are 2 minutes left to go, add the baby spinach to the pot.
  3. Reserve ½ cup of the pasta water then drain.
  4. While the pasta is cooking, heat a sauté pan over medium heat.
  5. Add the bacon/pancetta and cook, stirring occasionally until it browns (about 5 minutes).
  6. Add the chopped garlic and thyme and cook until aromatic (about 30 seconds.)
  7. Deglaze the pan with the wine. Cook until most of the liquid has cooked away (about 3 minutes).
  8. Set bacon mix aside.
  9. In a large bowl, whisk together eggs and cheese, seasoning with salt and plenty of freshly ground black pepper.
  10. Whisking the eggs constantly, slowly pour the hot pasta water into the eggs.
  11. Add the cooked spaghetti and spinach, as well as the bacon mixture to the eggs.
  12. Toss to coat and mix pasta evenly.
  13. Taste and adjust seasoning if necessary