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How to Cook Spaghetti Carbonara with Bacon and Bread Crumbs

A twist on pasta carbonara is tossing toasted bread crumbs at the end.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Pasta
Cuisine: Italian
Servings: 4
Author: Angela Roberts


  • 8 oz. pancetta bacon, either or, or both (sliced into 1/4” inch pieces)
  • 3 tablespoons olive oil
  • 4 garlic cloves smashed
  • 1/4 cup dry white wine
  • 3 large eggs I used pasteurized, but you can use very good farm fresh eggs
  • 1/4 cup freshly grated pecorino romano
  • 1/2 cup freshly grated parmigiano-reggiano
  • black pepper
  • 3 tablespoons chopped parsley
  • 1 pound spaghetti


  • Fry garlic in oil until golden and then discard. Add pancetta (or bacon). I used half bacon and half pancetta, but you can do this anyway you like.
  • Once crispy, add wine. Before you do that, lower the heat, so the oil and wine do not form a geyser. Be careful, as you add wine, having a lid in hand. Cook for 1 or two minutes. Turn off heat.
  • Break three eggs in bowl you will serving spaghetti. Do NOT add pasta back into pot and add eggs, as eggs will cook.
  • Beat eggs and add in grated cheeses, pepper and 2 tablespoons parsley.
  • Reserve an extra tablespoon of parsley for garnish (along with a bit of micro greens).
  • Cook pasta al dente, drain well. (See notes on cooking pasta)
  • Add to bowl with beaten eggs and toss. Reheat pancetta and add to pasta. Serve at once