Authentic Carbonara

July 17, 2017


Carbonara is a common item on most menus, but I seriously doubt most, if any, are authentic Carbonara. The reason is that the eggs are not cooked. At least not fully. The only heat they go through is the warm pasta you mix the sauce with. For some of you, that might not be acceptable. However, for those that have access to fresh eggs I highly recommend giving this version a try! It's the closest most of us will get to Italy this summer so eat up! 






  • Pasta; I recommend bowties

  • 1 shallot or small onion, diced

  • Preferably ¼ lb. Italian bacon called Pancetta in slices, or 3 slices of bacon

  • Eggs (2 eggs for 4 servings)

  • ½ cup of grated parmesan cheese

  • freshly ground black pepper





  1. Sauté onion and bacon on low heat until onion is soft but not brown. 

  2. Whisk together eggs, parmesan cheese, and pepper in a serving dish.

  3. Cook pasta al dente, drain it with a little bit of remaining cooking liquid.

  4. Pour pasta into egg mixture. Toss quickly.

  5. Mix in bacon and onion.

  6. Serve immediately.










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