Tested till perfect Spring Spaghetti Carbonara
Spaghetti Carbonara
Photography by Matthew Kimura

Spring Spaghetti Carbonara

How about a restaurant favourite you can make in your own kitchen? Using pancetta would make this even more authentic. Sprinkle with shredded cheese at the table.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 12 oz 12ozspaghetti
  • 6 slices 6slicesbacon or pancetta
  • 4 4eggeggs
  • 1/3 cup 1/3cupgrated Parmesan cheese or romano cheese
  • 1/4 cup 1/4cupchopped fresh Italian parsley
  • 1 pinch 1pinchpepper
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In large pot of boiling salted water, cook spaghetti for 8 to 10 minutes or until tender but firm. Drain and return to pot over medium heat.

Meanwhile, in skillet, cook bacon for about 5 minutes or until slightly crisp. Drain on paper towel-lined plate; chop and set aside.

In bowl, whisk together eggs, Parmesan cheese, parsley and pinch pepper; add to drained pasta and cook, tossing, for about 30 seconds or until pasta is coated and eggs are slightly set. Add bacon; toss to combine.

Additional information :

Microwave Tip: To cook bacon, arrange in single layer between paper towels on microwaveable plate; microwave at High for 4 to 6 minutes or until slightly crisp.

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