Pasta alla Carbonara, Si!

Sunday-Pasta-Spaghetti-alla-Carbonara-3-940-640x400Oh can’t you just dive into this?

And it’s so easy to make.

And it’s got two things I adore, bacon and Parmigiano Reggiano. I mean how can you go wrong?

There are tons of recipes out there and they all pretty much say the same thing.

It’s that simple.

Amounts vary.

Some people add a cup of peas. That’s fine, but I think it’s not original to the recipe.

Do you care? Me either.


  • 1/2 lb of pasta. Spaghetti, vermicelli, fettuccine, or even tubular will do. It’s all good.
  • 1 c of freshly grated Parmigiano Reggiano. Please don’t substitute with inferior box cheese. This recipe is simple and therefore requires the best ingredients.
  • 6-8 slices of pancetta cut into 1″ pieces (you can substitute thick cut bacon if you can’t get pancetta)
  • 3 egg yolks
  • 3 cloves garlic
  • salt and pepper
  • 1/3 c chopped parsley


  1. Cook the pasta al dente. Tip: You don’t have to bring the water to a boil first. Tests show it makes no difference, so shorten your time a bit by putting in salted cold water. Bring to a boil and continue until al dente.
  2. Drain the pasta but RESERVE a cup of the pasta water.
  3. While the pasta is cooking, saute the bacon until crisp, drain on paper towelling.
  4. Mince the garlic and saute briefly in the bacon grease. When done remove to the serving dish.
  5. In a large serving dish, place the egg yolks and about 1/2 of the cheese with the cooked garlic, whisk together.
  6. Add a good 1/2 tsp pepper, more if you wish to this and whisk it in.
  7. Add the cooked pasta to the bowl and toss until all is well coated and the yolks get “cooked”. Taste and adjust with some salt if needed. Add reserved pasta water AS NEEDED to loosen the pasta if it is too tight. I usually don’t have to. You don’t want gummy, but silken smoothness.
  8. Sprinkle the top with the remaining half cup of cheese and some chopped parsley.


NOTES: you can omit the garlic, some do. You won’t need much salt if any because of the bacon.


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