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Classic Pasta Carbonara. My Favorite Dinner Recipe.


Pasta carbonara has got to be one of my most favorite things to eat of all time.  It is so simple, yet so elegant and delicious.  I have heard that pasta carbonara is the kraft macaroni and cheese of Italy, maybe this is the reason I like it so much.  My childhood is filled with many days and nights of enjoying kraft’s instant mac n cheese, with and without hot dog slices.  To this day I will eat a box to myself and I am salivating thinking about it right now.  My wife on the other hand, isn’t a big fan of the kraft, but seems to enjoy pasta carbonara.  This particular recipe is a little tricky at first; can’t let those eggs coagulate.  But once dialed in, it is far superior to kraft and almost as easy.  My toddler loves the noodles and bacon, and only shares a few of each with the dog.  So let us all ring in the new year enjoying the evolved mac n cheese that is pasta carbonara and bring the party to your taste buds with this incredible recipe.

Pasta Carbonara

Pasta Carbonara


Ingredients:        (serves 2)

6 oz. Fettuccini or Spaghetti
2 Tbl. olive oil
4-5 slices of bacon or 6 oz pancetta (we prefer bacon)
1/4 green onions, sliced into 1/8″ rounds
2-4 cloves garlic, minced
1/2 cup parmesan, grated finely
4 egg yolks, beaten
1/3 cup extra dry Vermouth
Fresh cracked black pepper


In a large skillet, heat olive oil over medium heat.  Add garlic until golden and fragrant.  Remove garlic with a slotted spoon and reserve for later use.

Simultaniously cook pasta according to package directions, reserve 2 Tbl. of the pasta water for the sauce.

Add the bacon or pancetta to the pan and cook until crisp.  Remove to a paper towel to absorb the extra oil.  If using bacon, chop coarsely after you have allowed it to cool a minute.  Reserve for later.

Remove all but about 1 tablespoon of the oil left in the pan.  Still, on medium heat, add the vermouth to the pan and reduce by half.  Remove pan from the heat until the noodles are ready.

Return the pan to the heat, this time on low heat.  Add the two tablespoons of reserved pasta water.  Whisk in the egg yolks and keep whisking, you don’t want the eggs to start cooking.  Add in the parmesan to the sauce, continuing to whisk until it dissolves. (if at anytime the eggs start to coagulate, immediately remove from the heat and continue whisking)

Add the pasta to the sauce and mix using tongs.  Add in the garlic and bacon (or pancetta), tossing gently until thoroughly mixed.

Plate the pasta.  Top with fresh cracked pepper to taste and the sliced green onions.

My favorite!


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