Italian Carbonara


  • 250g bacon diced
    4 cloves garlic crushed
    500g spaghetti
    3 large eggs
    ¾ cup grated Parmesan
    ½ ground pepper
    Salt to taste


  1. Fry bacon in a pan over medium-low heat until brown and crispy.
  2. Remove the cooked bacon from the skillet, then turn the heat down to low.
  3. Add the garlic to the warm skillet, and sauté until fragrant and softened, then turn off the heat
  4. In a medium bowl, whisk together the eggs, 1/2 cup of the Parmesan, and a generous dose of pepper.
  5. Cook pasta +/- about 10 minutes until al dente, drain and reserve one cup of the starchy pasta cooking water
  6. Add 1/4 cup of the reserved pasta water to the skillet that was used to cook the bacon.
  7. Add the steaming hot drained pasta to the skillet and toss in the bacon in the skillet.
  8. Pour the egg and Parmesan mixture over the hot pasta and immediately begin to stir or toss the pasta.
  9. Continue to stir the hot pasta in the egg mixture until a creamy sauce forms.
  10. Add the remaining Parmesan, a little more freshly cracked pepper, and the reserved bacon bits, and toss again.
  11. If the pasta becomes too thick or dry, add a splash more of the reserved pasta water.
  12. Finally, taste the pasta and adjust the salt, Parmesan, or pepper if needed