Pasta Carbonara
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Pasta Carbonara

Delicious and filling spaghetti carbonara recipe!
Course Main Course
Cuisine Italian
Keyword pasta carbonara, spaghetti
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 711kcal
Author Olga


  • 5 slices bacon cut into 1" pieces
  • 2 cloves garlic chopped
  • 1/2 red onion thinly sliced
  • 1 zucchini cut into half moons
  • 8 oz. baby bella mushrooms sliced
  • 1/2 cup dry white wine
  • 1 cup baby spinach
  • 8 oz. spaghetti
  • 3 eggs
  • 1 cup heavy cream
  • 1 cup grated Parmesan (divided)
  • Sea salt
  • Freshly ground black pepper


  • Cook bacon in a large skillet over medium heat for about 10 minutes, until bright in color. Remove bacon from skillet, reserving the bacon grease.
  • Add garlic, red onion, zucchini, and mushrooms to the pan. Cook until soft, about 10 more minutes on medium heat. Add wine and cook for 2 minutes. Now add bacon back, mix, and turn the heat down to low.
  • In a medium bowl, whisk together eggs, heavy cream, and Parmesan. Pour into the pan and combine with the vegetables. Cook on low heat for 5 minutes. Season with salt and pepper to taste and mix.
  • Meanwhile cook spaghetti according to package directions in salty water. Reserve 1 cup of pasta water.
  • Turn off heat and add cooked spaghetti into the skillet. Coat in the sauce and add pasta water to thin the sauce. Start with 1/2 cup. Serve in shallow bowls with remaining grated parmesan cheese.


Calories: 711kcal | Carbohydrates: 51g | Protein: 26g | Fat: 44g | Saturated Fat: 23g | Cholesterol: 268mg | Sodium: 610mg | Potassium: 715mg | Fiber: 3g | Sugar: 4g | Vitamin A: 41.7% | Vitamin C: 15.4% | Calcium: 37.7% | Iron: 11.4%