Go Back
+ servings


A quick and delicious Italian pasta dinner. A rich combination of pasta, pancetta, eggs and cheese. So easy to make any night of the week.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner
Cuisine: Italian
Keyword: carbonara, pasta
Servings: 4 servings
Author: Lora


  • 3 tablespoon extra-virgin olive oil
  • 6 ounces thickly sliced bacon or pancetta, cut into 1/4-inch pieces
  • 1 bunch of Italian parsley chopped
  • 2 tablespoons sea salt
  • 1 pound spaghetti
  • 5 large egg yolks well beaten
  • 4 tablespoons milk
  • 3/4 cup grated Parmigiano-Reggiano or Pecorino Romano
  • 1/2 cup of boiling pasta water
  • Freshly ground black pepper to taste


  • Heat the olive oil in a large skillet over medium heat until it ripples.
  • Add the bacon and cook, stirring often, until crisp. Add the chopped parsley and combine. Set the pan aside. Beat the eggs with the milk and set aside.
  • Boil water in a a large pot and add the salt. When the water comes to a
  • boil, add the bucatini. Stir frequently and cook until it is al dente.
  • Drain, reserving the 1/2 cup of pasta water.
  • Add the reserved pasta water to the pan with the pancetta, then toss in
  • the pasta. Shake the pan over the heat a few times to combine the pasta
  • with the pancetta. Then add the add the Parmigiano and the eggs yolks.
  • Add pepper to taste and stir until thoroughly mixed.
  • Sprinkle generously with pepper and serve at once. If you can’t get enough of cheese, sprinkle some more on!