Spaghetti Carbonara

By Grace Verage

From Martha Stewart

I have made this a few times. It’s super duper easy, takes less 30 minutes from start to finish (if you cook the bacon and pasta at the same time), and tastes delicious. Just hits the spot. I typically have half and half in my fridge (always) to go with my tea and/or egg dishes I prepare. I even buy a quart of it at a time… that’s how much I use it. It lasts awhile and goes in many recipes. I also try to have parmesan cheese at all times. Kroger usually has bags of it on sale and it’s used in many recipes (and just tastes oh-so-good sprinkled on top of soups!).

If you don’t have half and half or cream, I’m sure milk will work (although I haven’t tried it). So, if you do, let us know how it turns out! 🙂


  • 1 pound spaghetti
  • 8 ounces (8 slices) bacon, cut 1 inch thick crosswise
  • Coarse salt and freshly ground pepper
  • 3 large eggs
  • 3/4 cup grated Parmesan cheese, plus more for serving
  • 1/2 cup half-and-half

Directions, click here.