Spaghetti Carbonara

A traditional recipe for an Italian comfort food classic

As I mentioned here, I’m always having trouble using up my leftover breakfast foods. I usually opt for some sort of breakfast-for-dinner creation using whatever protein I have in the fridge, but then I discovered this recipe for spaghetti carbonara. A lot of people have a misconception about what carbonara sauce really is because it looks like your average cream sauce, but it’s actually just a combination of eggs and cheese cooked at a very low temperature. It elevates the humble egg and bacon to something totally new and different, but beware of how rich it is. A little goes along away - I would recommend complementing the heavy pasta with a light salad.


More Spaghetti Recipes:
- Deconstructed Spaghetti Carbonara
- Spaghetti Aglio Olio with Romanesco
- Spaghetti with Kale


Traditional Spaghetti Carbonara:

• Bring a large pot of water to a boil and season generously with salt.
• Cook 1/2 lb. of spaghetti until slightly under-done, about 2 minutes before the package instructions.
• Meanwhile, heat 1 tbsp. olive oil in a large skillet and add in 4 slices of diced thick-cut bacon.
• Cook the bacon until the fat has rendered and it becomes crispy, about 5-7 minutes.
• Whisk together 4 eggs and 1/2 c. Pecorino Romano cheese* until very well combined. Season with pepper.
• Drain the pasta, leaving some pasta water still clinging to the noodles, and add to the skillet with the bacon.
• Toss the pasta with the bacon, then immediately pour in the egg mixture and turn off the heat.**
• Constantly and vigorously stir the pasta and sauce for 2-3 minutes, or until most of the liquid is absorbed and the sauce looks creamy.***
• Immediately divide onto plates and sprinkle with sliced scallions.

Serves two
*Or Parmesan, or a combination of the two.
**Turning off the heat is crucial, otherwise the eggs with scramble.
***If eggs aren't cooking, put a lid on the pan and let it sit for a minute, then continue stirring.