spaghetti carbonara

Categories: Grains and Pasta, Posted by Sandy Bergsten


1 large egg and 2 large yolks, room temperature

1/4 packed cup (about 3/4 ounce) grated pecorino Romano

1/4 packed cup (about 3/4 ounce) grated Parmesan, plus additional for serving

Coarsely ground black pepper

3 ounces of thick cut bacon sliced into ½ inch pieces 

8 ounces spaghetti

1 garlic clove minced

2 tablespoons chopped Italian parsley



Bring a large pot of lightly salted water to a boil. 

In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.

Sauté the bacon until just crisp, but not hard. Remove the bacon and drain on a paper towel. Reserve one tablespoon bacon fat in the pan.

Cook the pasta al dente, according to the package. Right before it is done reserve one cup of pasta water.

Sauté the garlic over medium low heat for one minute, taking care that it does not brown.

Drain the pasta and add to the skillet. Toss to coat. Turn off the heat. Add the egg/cheese mixture, adding some reserved pasta water if needed for creaminess. Toss in the bacon and chopped parsley and serve immediately.

Offer more grated Parmesan and freshly ground pepper on the side.


Serves 2-3

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