Pasta Carbonara

Pasta Carbonara
Photo by Scott Phillips


  • 1/3 lb. pancetta or good-quality bacon, cut into thin strips about ¼ inch thick
  • 1 lb. dried linguine or other pasta
  • 1 Tbs. olive oil
  • Kosher salt and freshly ground pepper
  • 1 cup frozen peas (optional)
  • 2 tsp. fresh thyme leaves, coarsely chopped
  • 4 large eggs, at room temperature
  • + 1 more ingredients
    • ¼ cup freshly grated Parmigiano-Reggiano; more for grating on the finished pasta

In a small sauté pan, heat the olive oil and cook the pancetta or bacon until cooked through but not crisp. Meanwhile, in a large metal bowl, lightly beat the eggs; add the thyme, cheese, salt, and pepper. Cook the pasta in plenty of boiling salted water. About 1 min. before the pasta is done, a...

View full recipe at Fine Cooking


Variations on Pasta Carbonara

  • Pasta Carbonara
    • 3/4 teaspoon black pepper
    • 1 small yellow onion, finely chopped
    • 1 cup (4 ounces) grated Parmesan, plus more for garnishing
    • +8 other ingredients
  • Pasta Carbonara
    • 1 pound linguine
    • 1/4 cup grated Parmigiano-Reggiano cheese
    • 1/2 cup grated Pecorino Romano cheese, plus extra for garnish
    • 2 egg yolks
    • +2 other ingredients
  • Pasta Carbonara
    • 6 cups hot cooked thin spaghetti (about 12 ounces uncooked pasta)
    • 2 tablespoons minced fresh parsley
    • +13 other ingredients

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