Tuscan Carbonara

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Servings: 4 servings
Prep Time: 5 min
Cook Time: 25 min
Difficulty: Easy

Ingredients Add to grocery list

1/4 cup heavy cream
5   large egg yolks
1   medium onion, finely diced
1/2 lb pancetta or bacon, diced
1 lb spaghetti
1 cup grated Parmigiano-Reggiano
Freshly ground black pepper




Cook the spaghetti al dente (firm but not hard), in a large pot of boiling salted water according to package directions.

Meanwhile, fry the pancetta and onion over medium-low heat in a large, straight-sided skillet until the pancetta is crispy and the onion has softened. Turn the heat off.

In a medium mixing bowl, whisk together the yolks, cream and grated cheese. When the spaghetti is ready drain and toss it into the skillet with the pancetta and onion. Quickly pour the egg mixture over the spaghetti and toss everything together well to combine. The residual heat from the skillet, onions and spaghetti will be enough to cook the eggs and make a creamy sauce. Direct heat from the stovetop will make an overcooked, scrambled egg, lumpy mess. Season the spaghetti with salt and pepper and serve immediately.

Cook’s Note: You can also make this dish using any pasta shape you like. Try penne, fusilli, shells or cavatappi for a twist on the classic.

Recipe courtesy Paula Deen, 2007

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Reader Comments:


I'm looking forward to trying this one for Sunday dinner tomorrow. After 3 years in Italy, I'm definitely hooked on anything with pasta!

By Karen Ashley on February 18, 2012


Saw this yesterday on TV with my 4 year old daughter....who loves you and she said Mamma, can we make that tomorrow for dinner. I said why not, she said "danks Mamma, can we add garlic?" So I did and the house smells yummy licous as she would say.

By Karen Patnode on February 16, 2012


By Anonymous on September 03, 2010

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