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Adjust Servings:
10 Slices Bacon
8 1/2 Cups Water
4 Garlic Cloves
1 lb Pasta
1 1/4 Cups Parmesan Cheese
3 Eggs
1 Egg Yolk
1 Tsp Salt
1 Tsp Black Pepper
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

Easy Pasta Carbonara

Posted By Chef Rodney on March 14th, 2017 under Pasta & Noodles

Talking to other people while you’re cooking, it doesn’t come naturally.

— Giada De Laurentiis
  • 20 min
  • Serves 4
  • Easy
  • Recipe Not Reviewed Yet


Within the first few months of relocating to Southern California, I went to dinner at a nice little Italian restaurant in Montecito, CA. I ordered the Pasta Carbonara. From that point forward it became one of my favorite pasta dishes.

One of the things I loved the most about their recipe was that they topped it with pine nuts. While I did not include pine nuts in my recipe since they are so expensive (over $16 a pound where I live), you must try this recipe with pine nuts at least once!


How to Make this Recipe


In a large skillet, cook bacon until brown and crisp, reserving about 1 Tbsp of the bacon fat.


In the skillet, sauté garlic about 30 seconds until lightly browned.


Pour garlic into mixing bowl and add 1 Tbsp of bacon grease. Add eggs, egg yolk, parmesan and pepper to garlic mixtures and whisk until well combined.


Bring 8 cups of water to a boil in a large pot (no more than 8 cups).


Add pasta and salt to boiling water and cook al dente. Drain pasta using a colander reserving pasta water in a bowl. Retain 1 Cup of pasta water and discard the rest. Place pasta in large empty bowl.


Slowly pour and whisk 1/2 Cup pasta water into egg mixture then slowly pour mixture over pasta while tossing to coat. Add bacon and toss to combine. Salt to taste.


Let pasta rest, tossing every few minutes until sauce has thickened. Thin with remaining water if needed.


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