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Plate of pasta carbonara-spaghetti in a creamy, egg and parmesan sauce with pancetta. An easy pasta recipe.



Who knew that such an easy pasta recipe could be so delicious?  Pasta and pancetta or bacon coated in an egg and parmesan sauce makes for the ultimate comfort food.



1 pound linguine pasta

6 slices pancetta, diced (can also use bacon)

4 garlic cloves, very finely minced

4 tablespoons of the pasta cooking water

3 large eggs

1 ½ cups grated parmesan cheese, divided

¼ teaspoon freshly ground pepper, to taste


Fill a large pot with water.  Add enough salt that it tastes briny.  Bring to a full rolling boil. Add the pasta and cook, according to package directions, until al dente.

Reserve 1 cup of the pasta cooking water and set aside.

Drain the pasta well.

Meanwhile, heat a large, deep skillet over medium-high heat until hot.  Add the pancetta, stirring constantly, and cook until the meat begins to brown and turn crispy, about 8 to 10 minutes.  Leave any fat in the skillet.

Reduce the heat to low and sprinkle in the garlic.  Cook until fragrant, about 1 minute.

In a medium bowl, whisk together the eggs, pasta water, black pepper, and 1 cup of the parmesan cheese.

Add the drained linguine to the pan and stir to coat with the pancetta, fat, and garlic.

Working quickly while constantly stirring, stir in the egg mixture and toss to combine.  Don’t allow the eggs to scramble. The pasta should have a creamy coating of the sauce. 

Use tongs to gently toss and coat each strand of linguine.

Serve with the reserved ½ cup grated parmesan cheese.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Boil and Saute
  • Cuisine: Italian

Keywords: easy pasta recipe, pasta recipes, Italian recipes, comfort food, egg recipes, pasta, spaghetti recipes

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