Spaghetti Carbonara

Basic Egg Pasta

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon chopped fresh thyme or other herbs (optional)
  • 1 tablespoon olive oil
  • 2 eggs
  • water (4-6 tablespoons)


Combine the flour, salt and herbs on a clean workspace.  Make a well in the center; add the oil and eggs, and stir with a fork to start incorporating the dry ingredients into the eggs.  Add water, a tablespoon at a time, kneading the dough with your hands for 4-5 minutes, until it sticks together and becomes leathery and firm, but pliable.  Wrap in plastic wrap and let rest on the counter for 20 minutes.

After the dough rests, follow the instructions of your pasta roller/cutter to make your pasta, and then let dry for 10-15 minutes before cooking.  (The pasta can also be cut and then frozen (uncooked) in freezer bags.)

Yields about 1 pound fresh pasta

Recipe from Curly Girl Kitchen

Spaghetti Carbonara

  • 1 pound fresh or dried spaghetti
  • reserved water from cooking the pasta
  • 1 egg yolk, lightly beaten
  • 1 tablespoon olive oil
  • 2/3 cup freshly grated Parmesan cheese, plus extra for garnish
  • cooked, crumbled bacon or prosciutto (4-5 pieces)
  • plenty of coarsely cracked black pepper
  • salt, if needed


Cook the pasta in salted water until al dente, and transfer to a large bowl, reserving the cooking water.  Add the beaten egg yolk, olive oil and about 1/4 cup cooking water to the pasta, and toss to combine.  Add the cheese, and a little more water as needed, continuing to toss until a creamy sauce forms and coats the pasta.  Add the bacon or prosciutto and lots of cracked black pepper.

Taste and add salt, if needed, but remember that the cheese and bacon will add salty flavor as well.  Garnish with more cheese, and even another cracked egg yolk on each serving, if you like.

Serve with salad and garlic bread.

Yields about 6 servings

Recipe from Curly Girl Kitchen