Spaghetti alla Carbonara

From Paola Benechhi
Course Dinner
Cuisine Italian
Author Dan from Platter Talk


  • 1 lb dry spaghetti
  • 8 oz good bacon
  • 1 cup grated pecorino romano cheese
  • 1 cup grated Parmesan cheese
  • 4 eggs
  • 2 teaspoons salt
  • Fresh ground peppercorn to taste.


  1. Fry bacon until crispy and golden brown, set aside and reserve the fat.
  2. When bacon is cool, break into small pieces
  3. Bring large pot of water to boil and add salt.
  4. Cook spaghetti as directed, until tender yet al dente.
  5. Whisk eggs in large mixing bowl.
  6. Add the cheese and crumbled bacon pieces and mix well.
  7. Drain cooked spaghetti and put back in pot.
  8. Add the hot spaghetti, a little at a time, to the egg sauce, tossing pasta in mixture while adding. (See video clip in post.)
  9. Incorporate a small amount of bacon fat while adding spaghetti (optional)
  10. Season with fresh ground peppercorn
  11. Grate additional cheese over top (optional.)
  12. Serve immediately.