Spaghetti Carbonara

Spaghetti Carbonara:

*Prep Time: 5 min.  *Cook Time:  15 minutes  *Difficulty:  Easy  *Servings: 4-6 Large portions


  • 6-8 Sliced of Wright® Applewood Bacon, sliced
  • 1 c. of Parmesan Cheese, grated
  • 1 lb. of Spaghetti Pasta
  • 2 Egg Yolks
  • 4-6 Cloves of Garlic, minced
  • 1 tsp. Dried Parsley
  • 1 tsp. Ground Black Pepper
  • 2 tsp. Extra Virgin Olive Oil
  • 1 c. of the Starchy Pasta Water
  1. Place a large pot of salted water over medium/high heat and bring to a boil. 
  2. Add the extra virgin olive oil to a deep skillet along with the bacon and place over medium/high heat.  
  3. Let the bacon fat begin to render and the bacon get crisp. 
  4. Add the spaghetti to the pot and cook 1 minute under  what the box recommends.
  5. While the bacon and pasta is cooking combine the egg yolks, grated Parmesan, dried parsley, and pepper in a mixing bowl. 
  6. Once the bacon has become crisp remove it from the pan and pour the bacon fat into a heat safe dish.
  7. Return 1 tsp of the bacon fat to the skillet and add the garlic.  Cook just long enough to smell the garlic coming from the pan.  
  8. Now, using tongs, add the spaghetti to the skillet.  DO NOT DRAIN the pasta water. You will need it for the sauce later. 
  9. Add the cheese and egg mixture to the pasta and garlic in the skillet.  Toss everything together. 
  10. Add the starchy pasta water, a ladle full at a time, to the pasta stirring it with the cheese and egg mixture until you get a sauce like consistency.  
  11. Return the bacon to the pan and toss. 
  12. Serve and Enjoy!