Corned Beef Carbonara

Corn beef slices on cutting board

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  • Total: 19 mins
  • Prep: 10 mins
  • Cook: 9 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
493 Calories
20g Fat
58g Carbs
20g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 493
% Daily Value*
Total Fat 20g 25%
Saturated Fat 8g 42%
Cholesterol 173mg 58%
Sodium 241mg 10%
Total Carbohydrate 58g 21%
Dietary Fiber 2g 9%
Protein 20g
Calcium 153mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Thinking of ways to use up leftover corned beef from St. Patrick's Day? Use it instead of bacon in Spaghetti Carbonara. It's just wonderful.


  • 2 cups chopped corned beef​
  • 2 tablespoons olive oil
  • 1 (16-ounce) package spaghetti
  • 4 eggs
  • 1/2 cup heavy cream
  • 2/3 cup grated Parmesan cheese

Steps to Make It

  1. In ​a medium skillet, saute corned beef in olive oil until crispy. Set aside.

  2. Bring a large pot of water to a boil and cook the spaghetti until just al dente, according to package directions.

  3. Meanwhile, combine eggs, cream, and Parmesan cheese in small bowl and beat well.

  4. When the pasta is done, reserve 1/3 cup cooking water, then drain the pasta and return it to the hot pot.

  5. Beat in the egg mixture and the corned beef, tossing with tongs and adding reserved cooking water as necessary to make a sauce.

  6. Serve immediately with more Parmesan cheese, if desired.