Speghetti Carbonara…the best way to eat noddles!

Creamy, salty, bacon-rich and indulgent! My fave way of making spaghetti!!! Um hello, it has bacon and white wine – enough said!


I used the Joy of Cooking’s recipe and of course had to remix it a touch to make it my own and oooooh is it yummy! The straight up recipe is super yummy on its own but I’m obsessed with kale so I added some as well as some dried chili’s as I like it hot!!

Spaghetti Carbonara

1 lb spaghetti – I used gluten free noodles
2 tablespoons olive oil – I used organic coconut oil
1/4 onion finely diced
6 slices bacon, finely cut – NO substitute for the bacon is this recipe 😉
1/2 cup kale or spinach finely chopped – optional
1/2 cup dry white wine
3 eggs – I used 2 and found it was creamy enough for me
1/2 cup parmesan cheese
Cook the spaghetti al dente in salted water to the package directions. Meanwhile, sauté the onions in the oil until translucent and then add the bacon. Cook until lightly crisp. Add the white wine and cook about 3-4 mins until the alcohol has been absorbed. If using kale, add about 1/2 cup finely chopped kale or spinach. In a small bowl combined the eggs and parmesan cheese. Set aside. Toss the cooked spaghetti with the bacon mix and remove from the heat. Add the egg and parmesan cheese and stir vigorously until combined. Add salt & pepper to taste (but keep the salt light as the bacon adds a lot of salty flavor) and top with chili’s if you like it hot too!

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