Spaghetti Carbonara

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 20 mins

This dish comes together in a snap since the eggs cook when mixed with the hot spaghetti. After the eggs are added, they may appear to be slightly scrambled as they cling to the hot spaghetti. Pancetta is an Italian-style bacon found in specialty food markets and some deli counters of larger supermarkets.


8ounces dried spaghetti
3ounces pancetta or bacon, diced
1/4cup finely chopped shallots
3large eggs, lightly beaten
1medium zucchini, cut into ribbons
1/2cup grated Parmigiano Reggiano cheese
1/4cup half-and-half
1teaspoon salt
-- Coarsely ground black pepper, divided


  1. Cook spaghetti according to package directions. Drain, reserving 1 cup of the cooking water.
  2. Heat a large, deep skillet over medium-high heat. Add pancetta; sauté until almost crisp. Add shallots; sauté until shallots are golden and pancetta is crisp but not burned.
  3. Add pasta to skillet; toss, cooking over medium heat. Add eggs; stir vigorously, scraping pan to loosen cooked egg. Add zucchini; toss well. Add cheese; toss. Stir in half-and-half, salt and pepper. Cook over medium heat until thoroughly heated, adding some reserved pasta cooking water if the mixture seems too dry.

Recipe by Jennifer Perillo.

Nutritional Info *per serving

  • Calories 310
  • Glycemic Load 5
  • Fat 12g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 120mg
  • Sodium 860mg
  • Potassium 290mg
  • Carbohydrate 32g
  • Fiber 2g
  • Sugars 2g
  • Protein 17g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 10%
  • Calcium 10%
  • Iron 10%