Spaghetti Carbonara

Spaghetti Carbonara 

So simple, yet so delicious.  By the time your pasta is finished cooking, it’s basically done.


  • 1 Spaghetti
  • 3 Large eggs + 1 yolk
  • 6-8 slices bacon, sliced into small pieces*
  • 1 cup freshly grated Parmesan + extra for serving
  • Salt & fresh cracked pepper
  • Handful flat-leaf parsley chopped, for garnish (optional)


  1. Bring a large pot of salted water to a boil and cook pasta for 8-10 or done to you’re liking.  Reserve 1/2 cup of the cooking water and drain.
  2. While pasta is cooking, combine the eggs (beaten) and parmesan in a bowl, set aside.
  3. Also while the pasta is cooking, heat a large pan over medium heat and add the bacon.  Fry until crisp and fat has rendered.  Drain excess fat but leave a little. Remove from heat
  4. Add the cooked pasta to the pan and a splash of the reserved cooking water.  Slowly pour in the egg mixture while constantly tossing the pasta in order to prevent it from scrambling.  Ensure the pan is not too hot before adding the eggs.  The residual heat will be enough to cook the eggs.  Add more cooking water if necessary.
  5. Season with salt (if needed, it probably won’t because of the bacon) and a generous amount of black pepper. Garnish with chopped parsley
  6. I like to top mine with a sous vide yolk, but that is completely optional**


*Pancetta is more authentic but bacon works great and it is what I usually use.
**I use the Nomiku immersion circulator to sous-vide the yolks (use code “THECHEFDAN” for $50, if you’re interested in it)