Recipes and Cooking Spaghetti Carbonara When it comes to comfort food, few dishes come close to this hearty pasta dish. By Deborah Wagman Deborah Wagman Deborah Wagman is a former Senior Food Editor at Better Homes & Gardens and recipe developer for its special interest publications, including cookbooks "Grilling" and "Fresh." Learn about BHG's Editorial Process Published on July 14, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 40 mins Servings: 6 Yield: 6 cups Jump to Nutrition Facts Ingredients 12 ounce dried spaghetti 6 ounce pancetta or bacon, finely chopped ½ cup chopped onion 2 cloves garlic, minced ¼ cup dry white wine ¼ cup refrigerated or frozen egg product, thawed, or 2 pasteurized egg yolks ¼ cup heavy cream 1 cup finely shredded Parmigiano-Reggiano or Parmesan cheese (4 oz.) ½ teaspoon black pepper Directions In a large pot cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water. Return pasta to pan; cover and keep warm. Meanwhile, in a 12-inch skillet cook pancetta over medium heat until crisp. Drain on paper towels, reserving 2 Tbsp. drippings in skillet. Add onion and garlic to reserved drippings. Cook over medium heat 5 minutes or until onion is tender, stirring occasionally. Remove skillet from heat; carefully add wine. Return skillet to heat. Bring wine to boiling; reduce heat. Simmer, uncovered, 3 minutes or until most of the wine is evaporated. In a small bowl combine egg and cream. Stir in cheese and pepper. Add pasta to onion mixture in skillet; toss gently over medium heat 1 to 2 minutes to coat.* Remove from heat. Add egg mixture, pancetta, and 1/4 cup of the pasta water; toss to coat. Serve immediately. If needed, add additional pasta water to maintain creamy consistency. Why use Pasteurized Eggs? Piping hot spaghetti is usually enough to cook raw eggs in this dish, but it doesn't always get hot enough to kill the bacteria that can make you sick. Be safe by choosing egg product or pasteurized eggs for this dish. *Tip If desired, stir in 1 cup frozen peas, thawed, and/or 1/4 cup chopped roasted red bell pepper. Rate it Print Nutrition Facts (per serving) 460 Calories 22g Fat 45g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 460 % Daily Value * Total Fat 22g 28% Saturated Fat 10g 50% Cholesterol 41mg 14% Sodium 569mg 25% Total Carbohydrate 45g 16% Total Sugars 3g Protein 18g Vitamin C 1.4mg 7% Calcium 184mg 14% Iron 2.6mg 14% Potassium 71mg 2% Folate, total 14.2mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.