Spaghetti Carbonara

August 28, 2015


In a medium sized pot, bring 4-5 quarts of water to the boil. Add 2 tablesppons Kosher salt to the water. In a mixing bowl, whisk together the eggs, egg yolks, cheese, pepper, and parsley. Drop the pasta into the boiling water and cook for the recommended time, as per the package. Meanwhile, in a saucepan, slowly render bacon on low heat until fragrant and lightly cooked, about 8 minutes. Add garlic, cook for 30 seconds and deglaze with white wine. Reduce liquid by about half. Strain pasta. Transfer bacon and sauce into a bowl and add pasta. Add the egg mixture and toss to coat the pasta. The heat from the pasta noodles and the bacon is sufficient to cook the eggs, creating a sauce coating the pasta. 


  • 1 lb spaghetti noodles
  • 1/2 lb. bacon, diced
  • 2 cloves garlic, crushed
  • 1/4 cup white wine
  • 4 eggs
  • 4 egg yolks
  • 1/2 cup parmigiano reggiano - or other hard cheese
  • 2 tablespoons Italian parsley, chopped
  • to taste fresh black pepper
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