Thursday, April 22, 2010

Pasta Carbonara...AKA Bacon & Eggs with a Side of Pasta

I had the best pasta carbonara in Italy and the 2nd best last night. Following Mario Batali’s recipe, and using the freshest ingredients he could find; including homemade pasta my husband whipped up an amazing pasta carbonara for dinner.

If you’ve never had carbonara I would highly recommend trying it someday. I know the thought of the egg yolk just sitting there in your bowl of pasta may seem strange but it’s actually pretty incredible. To me nothing compares to the silky smoothness of the cracked yolk when it blends with the grated parmesan. And don't forget about the pancetta. 

What could possibly be better than bacon and eggs with a side of pasta?

I'm submitting this to Presto Pasta Night being hosted by Cynthia, The Kitchen Slave

Spaghetti alla Carbonara
(adapted from Mario Batali)

Makes 4 Servings
• 3 tablespoons Extra-Virgin Olive Oil
• 8 ounces Guanciale, Pancetta, or good Bacon (we used guanciale)
• 1 pound Spaghetti (we used fresh)
• 1 ¼ cups freshly grated Parmigiano-Reggiano
• 4 large Eggs, separated
• Freshly ground Black Pepper

Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.

Meanwhile, combine the olive oil and guanciale in a 12- to 14-inch sauté pan set over medium heat, and cook unti the guanciale has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).

Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta.

Add the reserved pasta water to the pan with the guanciale, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed.

Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.


  1. I have no problems with an egg yolk in my pasta! Yum!

  2. I love the idea of the egg yolk on top - fantastic!

  3. I love carbonara but have only ever had it as made by me, so I have no idea what it's really supposed to taste like! I'll have to try this. It looks delicious.

  4. I've never had carbonara but heard a lot about it lately. Must be delicious! :)

  5. I have never had this dish, but have seen it made and eaten multiple times! I think it looks incredibly appetizing and may one day get up the nerve to try it! Thanks for the encouragement!

  6. I am drooling. thanks for sharing with Presto Pasta Nights.

  7. Creamy egg yolk and crunchy bacon just can't be beat! Thanks for submitting to Presto Pasta Nights!

  8. I've never tried it this way. Always incorporated all the egg into the pasta as part of the sauce. Will give it a go.

  9. I can't think of anything better than pasta with an egg on top - and bacon, of course! I also like and egg on pizza....

  10. What a delicious idea! I never ate it with a yolk like this.

  11. Please bring me some... and seconds, too. I'm really, really hungry, and this looks fabulous! I'll make you cake, ok? ;)

  12. Blogger is doing funny things... told me it posted my comment but didn't :( anyways, I want this, and I know you really like me and you'll save me some, right??? I'll make you cake!

  13. Nice hubby you have to whip up some fresh pasta like this. He's a keeper!

  14. I still have never had carbonara. I know, sounds crazy. Everytime I see it though, it looks so good! I agree, bacon, eggs, pasta, yum!