Spaghetti alla Carbonara

With so few ingredients, it’s amazing such a truly delicious dish can be made so easily. Serve with a crisp green salad and dinner is done.

  • Prep: 10 min
  • Cooking: 15 min
Yields 4 servings
spaghetti alla carbonara


  • 1 tbsp (15 mL) butter
  • 3 oz (90 g) diced pancetta or 3 slices bacon cut into thin strips
  • 1/3 cup (80 mL) white wine optional
  • 12 oz (375 g) spaghetti or bucatini
  • 1 cup (250 mL) 15 % or 18 % cream
  • 2 large eggs
  • 1 cup (250 mL) grated Parmesan canadien cheese
  • 1 tsp (5 mL) cornstarch
  • Salt and pepper to taste
  • 1/4 cup (60 mL) Canadian Parmesan cheese for sprinking over top
  • chopped fresh parsley for sprinking over top


Bring a large pot of salted water to a boil.

Heat butter in a large wide saucepan over medium heat. Add pancetta; cook 7 min stirring frequently until crisp. Drain all but 1 tbsp (15 mL) of fat from the pan. Add wine to the pan, if using; stir until wine is nearly evaporated. Turn heat to low.

Add pasta to boiling water; cook according to package directions. Meanwhile, in a medium bowl, whisk cream with eggs, Parmesan, cornstarch, salt and pepper. Drain pasta; add to the pan with the pancetta. Increase heat to medium. Add cream mixture; stir 2 to 3 min until sauce thickens and pasta is coated in sauce. Stir in parsley. Serve immediately with Parmesan.


If serving with a crisp green salad, add some raddichio or endive to it for a nice contrasting flavour.

Like your food spicy? Try buying hot pancetta instead of regular.

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Nutritional Information

per serving
Energy: 672 Calories
Protein: 32 g
Carbohydrate: 75 g
Fat: 27 g
Fibre: 3.1 g
Sodium: 879 mg

Top 5 Nutrients

(% DV*)
Calcium: 37 % / 403 mg
Selenium: 161 %
Folate: 111 %
Thiamin: 76 %
Vitamin B12: 58 %