Spaghetti Carbonara Recipe

Despite the fact that this dish contains just a small amount of simple ingredients, every cook/chef seems to have their own variation. I’ve made this with cream, with butter, with pancetta, with spaghetti/linguini, etc. honestly there’s no right or wrong – it’s just how you feel! If you want a heavy pasta that requires a nap afterwards, opt for butter for sure. Not to say that my lighter version is exactly much “healthier” but it will still leave you with enough energy to do the dishes. Using good quality ingredients is key, especially for the pasta and the parm – do not skimp on those two items.


You’ll Need:
1 box pasta (I usually use capellini or linguine, but like to switch it up)
5 pieces bacon
6 cloves garlic, crushed
4 eggs
1C parm reggiano, freshly grated
1/2C parm reggiano, shredded into chunks
1 tsp fresh ground black pepper
1C fresh chopped parsley
Crushed red pepper, to taste

Make It:

1 – Bring a big pot of water to a rolling boil for your pasta. While the water boils, crisp up the bacon in a
big pot.
2 – Whisk together the eggs, grated parm, fresh ground pepper and big pinch of parsley. Place your
pasta in the water and boil according to pasta type.
3 – Place the bacon on a low heat setting and add in the garlic, swirl in the pan with a spoon. Reserve a
cup of your starchy pasta water, place to the side.
4 – Drain the pasta and add to the pan with the bacon/garlic. Mix well, let sit.
5 – Add a very little splash of pasta water to the eggs/parm mixture (you’re warming the eggs up so
they’re not shocked by the heat and they turn into a pasta omelet, equally as delicious but a better use
for leftover pasta).
5 – Pour the egg/parm mixture over the pasta and stir, stir, stir very quickly. Place over heat on the
lowest setting to warm through, approx. 1 minute.
6 – Plate it up! Top with chunks of parm reggiano, more parsley and crushed pepper flakes.

Watch the video here:



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