Spaghetti Carbonara

Post image for Spaghetti Carbonara

by Michael on March 8, 2013 · 0 comments

in Main Dishes,Pasta,Recipes

Spaghetti carbonara is a fairly easy dish and one that I needed. I am in the middle of a kitchen renovation and, well we have no kitchen. The counter guys broke the granite yesterday so now we are kitchen impaired for a few days.

Everything had gone smoothly. I was feeling good that we would be done by the weekend and under budget at that. Sometimes DIY renovations work well.

So anyway, a simple dish was needed and this carbonara can be done without a lot of preparation or equipment. The paper plates really accentuate the dish.

To be traditional, pancetta is the standard. But bacon will work. The key is to get really quality cured meat. I used the bacon that I cured and smoked last weekend. Also, the eggs need to be absolutely fresh. Since they are the sauce for the dish; the fresher the better. One last tip. I usually blanch the vegetable side dish in the pasta water before I cook the pasta.


1 lb. thin spaghetti
4 oz. pancetta or bacon (about 4 thick slices).
1 cup fresh ground parmesan cheese
1 medium clove garlic
3 eggs
1 teaspoon fresh ground black pepper


Read the directions and make both the pasta and the bacon at the same time. You will have plenty of time in between to get everything done.

Heat a large pasta pot full of water.

Slice the bacon in ¼ inch strips or cut the pancetta.
Fry in a medium hot skillet until almost crisp and remove pan from heat.

When the water is boiling, add both the spaghetti to the water and bring back to a boil and cook 8 minutes until done.
Check the pasta to make sure it al dente.

In a large mixing bowl, break the three eggs and whisk with the pepper.

Crush the garlic on a cutting board and cover with a bit of salt.
With the back of a knife, crush the garlic and salt until it is a paste.
Add the garlic to the eggs and whisk in.

Drain the pasta and mix with the bacon and rendered drippings in the pasta pot.
Add mixture to the bowl with the eggs and toss to coat.
Add the cheese ¼ cup at a time and toss pasta until all of the cheese added.

Serve with more fresh pepper and cheese on top.

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