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Pasta Carbonara

No frills pasta with a succulent sauce made by mixing egg and parm with starchy pasta water until it forms a glossy delicious sauce that sticks to the pasta; makes for the ultimate Pantry Meal.

Bacon or Pancetta, Parm, Pasta, Eggs and Water. These are items I almost always had in my fridge when I lived alone, and this was one of the quickest meals I could throw together at any time.


Spaghetti (or your preferred pasta shape) 2 large eggs 1 large egg yolks Grated Parmesan cheese Salt and pepper Diced pancetta (or guanciale or thick-cut bacon)

Instructions Heat the salted pasta water. Add pasta to the boiling water. Near the finished mark, reserve about a cup of the pasta water. Whisk together the eggs & egg yolk. Seasoning with salt & pepper, add the cheese. Set aside for later. Cook the panchetta (guanciale or bacon) in a large sauté pan until browned and slightly-crispy, about 7 minutes.

Remove pan from the heat, and add the cooked pasta and some of the reserved pasta water to the pan with the panchetta and the fat from cooking.

Add the remaining reserved pasta water to the egg mixture, slowly. You do not want to scramble the eggs. Transfer the pasta & panchetta immediately from the sauté pan to the egg and pasta water mixture. Continue tossing until the eggs and water form a sauce. It will be glossy and should coat all of the pasta. Serve with more Parmesean and pepper if desired.

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