Spaghetti Carbonara

prep time

15 minutes

cook time

10 minutes


Pancetta is sauteed until crispy and combined with perfectly al dente spaghetti and then quickly tossed with eggs and fresh Parmesan for a silky sauce you would swear came from a heavy cream. A classic comfort Italian dish we elevated by adding our diced tomatoes for a new texture and flavor combination.


1 (1 pound) box spaghetti
2 tablespoons extra virgin olive oil
4 ounces pancetta, or slab bacon, cubed
4 garlic cloves, minced
3 large eggs
1 cup shredded Parmigiano-Reggiano cheese, or Parmesan cheese
1 (28 ounce) can Tuttorosso® Diced Tomatoes in rich tomato juice, drained
Sea salt and ground black pepper to taste
1/2 cup finely chopped flat-leaf parsley


  • Bring about 6 quarts of generously salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente. When the pasta is done, reserve ½ cup of the water, then drain.
  • While the pasta is cooking, heat a large skillet over medium heat. Add the pancetta and sauté for about 3 minutes or until meat is crisp and golden and has rendered its fat; turn off the heat.
  • In a small bowl whisk the eggs and cheese until well combined.
  • Return the skillet to medium heat; add half of the reserved pasta water to the skillet. Toss in the spaghetti and agitate the pan over the heat for a few seconds until the bubbling subsides. Most of the water will have evaporated.
  • Remove the skillet from the heat and add the egg mixture and stirring quickly until the eggs thicken. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit of the reserved pasta water. Add the petite diced tomatoes and toss to combine.
  • Season the carbonara with salt and black pepper. Mound the spaghetti carbonara into a warm serving bowl and garnish with chopped parsley. Pass more cheese around the table.

  • T_SpCarbonara

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