Arrow Created with Sketch. Back to The Recipes Pasta Carbonara Meals np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 35 Ratings PRINT Prep Time 10 minutes Cook Time 30 minutes Serving Yield 6 servings Making carbonara is like dancing to a slow Italian tune with your stove. Though it can seem like a daunting dish, it’s all about letting the ingredients do the work for you. Just a few simple, high quality staples like our organic free range eggs go a long way: with salty guanciale, nutty Romano cheese, and a few hearty churns of the pepper mill, you’ll be left with a pan of pasta enveloped in an unbelievably creamy sauce...and no cream in sight. By: Platings and Pairings Ingredients 1 pound spaghetti, bucatini, or rigatoni 1/2 pound guanciale or bacon, cut into 1-inch pieces 4 large Pete and Gerry’s Organic Eggs yolks 2 large Pete and Gerry’s Organic Eggs 1 cup Romano or Parmesan cheese, grated Salt and freshly ground black pepper, to taste Nutritional Information Servings: 6 Amount Per Serving: Calories 490, Fat Cal. 300, Total Fat 33g (51% DV), Sat. Fat 14g (70% DV), Trans Fat 2.5g, Cholest. 250mg (83% DV), Sodium 910mg (38% DV), Total Carb. 25g (8% DV), Fiber 3g (12% DV), Sugars <1g, Protein 25g, Vitamin A (8% DV), Vitamin C (0% DV), Calcium (45% DV), Iron (15% DV), Vitamin D (15% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 Bring a large pot of salted water to a boil. Add your pasta of choice and cook to al dente according to instructions on the package. Reserve 1 1/2 cups of the pasta water before draining. Step 2 In a large skillet, cook guanciale or bacon over medium heat until crisp, about 7 to 10 minutes. Drain most of the fat, leaving about 2 tablespoons in the skillet. Step 3 In a separate bowl, whisk together the egg yolks and eggs, then gradually whisk in about 1/2 cup of the pasta water. This prevents the eggs from scrambling. Step 4 Add the pasta to the skillet with the bacon. Pour in the egg mixture and toss well. Add in the cheese and season with salt and pepper. Continue cooking, stirring constantly, for 1-2 minutes or until the sauce has thickened up a bit and the pasta is well-coated. If sauce is too thick, add additional reserved pasta cooking water, up to 1 cup. Step 5 Serve topped with extra cheese, if desired. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES joan dinunzio January 02, 2021 I am in my eighties and love pasta carbonara. My recipe also included onions, parsley and a handful of ham, in addition to your ingredients. Some yeas ago I became uneasy about using raw eggs and learned how to pasteurize them. More work so prepared infrequently. I have been buying your eggs and will take you at your word (implied) with this recipe that it is safe. Try adding the onions and parsley. I suspect the ham inclusion was to clean out the frig. Ok to use raw eggs??thanks guys. Joan DiNunzio Reply Page 1 Created with Sketch. 1 Reply Marco January 04, 2021 Hi Joan, Yes, raw eggs are perfectly fine to use in this recipe. Technically if done correctly, the eggs will be cooked because they will be beaten with hot pasta water. Reply Page 1 Created with Sketch. Debs December 22, 2020 I was so excited for this recipe - I followed every step by step - I bought some pancetta for it along w French bread & wine but it was AWFUL really AWFUL - so very disappointed - we had wine & French bread for dinner - not sure if I will now try anymore recipes & I am considered a good cook !!!! Reply Page 1 Created with Sketch. 1 Reply Marco December 22, 2020 Hi Debs, We are truly sorry to hear about this experience. Although, we do not know what went wrong, sometime making the sauce with the eggs and pasta water can take a bit of practice. Send us an email if there's anything else we can do for you! Be well! Reply Page 1 Created with Sketch. carol haley December 30, 2019 Needs fresh garlic Reply Page 1 Created with Sketch. 1 Reply [email protected] December 31, 2019 That's a great suggestions, Carol, and we definitely invite you flavor up this recipe to really make it your own! Reply Page 1 Created with Sketch. 1 Reply carol November 02, 2022 It's not a "suggestion". It's mandatory in all traditional Carbonara recipes! Reply Page 1 Created with Sketch. Ainye December 22, 2018 Should the pasta water still be very very hot when added to the beaten eggs? Reply Page 1 Created with Sketch. 1 Reply [email protected] December 22, 2018 Great question, Ainye. The pasta water will have been sitting out for a few minutes, so it will ideally be still warm to the touch but not boiling hot. We hope that answers your question! Reply Page 1 Created with Sketch. Sharon December 22, 2018 Delicious recipe I cannot wait to try it Reply Page 1 Created with Sketch. 1 Reply [email protected] December 22, 2018 We hope you enjoy it, Sharon! Reply Page 1 Created with Sketch.