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+ servings

Spaghetti Carbonara

Servings 6
Author Melissa Sperka


  • 1 lb dry spaghetti
  • Olive oil
  • 1 9-oz package Hillshire Farm® Black Forest Ham, chopped
  • 2 garlic cloves minced
  • 1/2 tsp. crushed red pepper flakes or freshly ground black pepper to taste
  • 1 cup grated Parmigiana Reggiano cheese plus additional for garnishing
  • 2 large eggs plus 2 egg yolks
  • 1/4 tsp. onion powder
  • Reserve 1/2-1 cup pasta water
  • Chopped fresh Italian parsley


  • Cook the pasta in salted water per the package directions until al dente.
  • Meanwhile, drizzle a large skillet with olive oil. Add the chopped ham. Cook over medium-high for 3-5 minutes or until browned and sightly crispy.
  • Add garlic, sauté for 1 minute. Add red pepper flakes if using, or black pepper to taste. Remove skillet from heat and set aside.
  • Drain pasta, reserve 1 cup water. If skillet has cooled return to stovetop on warm. Add pasta to skillet and mix until coated with oil.
  • In a small mixing bowl, whisk together the cheese, eggs and onion powder.
  • Quickly mix the cheese mixture into the hot spaghetti and ham. Add hot pasta water in small amounts until sauce is your desired consistency.
  • Mix in parsley and serve immediately garnished with additional Parmigiana-Reggiano cheese.


Grated Parmesan cheese may be substituted, if desired.