Skip to Content

close
Shop by recipe What's Cooking Now
Dietary Concerns
Theme
Special Occasions
Course
Advanced Recipe Search
Special Occasions
 


PASTA CARBONARA FOR TWO
from "Country Egg, City Egg" by Gayle Pirie and John Clark

Pasta carbonara requires just a few staples: eggs, pasta, bacon, and some Parmesan cheese. Delicately cooked by the heat of the noodles, the egg becomes the binding sauce.

For Two
 Country Egg, City Egg
INGREDIENTS (CLICK TO BUY)

1/2 pound (or just under) long noodles (linguine, fedelini, or spaghettini)
3 thick slices smoky bacon
1 tablespoon pure olive oil
2 eggs
Salt to taste
Chunk of Parmesan cheese, freshly grated
Freshly ground black pepper to taste

Print Print recipe
PREPARATION

Bring slightly salted water to a boil in a large pot. Cook the noodles until tender but firm. While the noodles cook, dice the bacon and cook it in the olive oil until just lightly crisped in a medium sauté pan. Pour off the excess fat, reserving 2 tablespoons in the pan.
In a bowl, beat the eggs and season with a little salt.
Drain the noodles, saving about 1 tablespoon of water for later. If the pan has cooled down, warm it up again right before adding the noodles. Add the noodles to the warm bacon in the pan; thoroughly toss with the oil and bacon, and season with salt. Work fast and pour the beaten egg onto the warm noodles and mix well to coat the noodles.
Add the reserved pasta water if the noodles look dry. The heat of the noodles and the pan will thicken and set the eggs. If there is not enough heat, turn the burner on very low, just to warm the noodles, then turn it off. Too much heat can scramble the eggs.
Once the noodles, egg, and bacon are well mixed, add freshly grated Parmesan cheese and stir. Freshly ground black pepper is an essential addition. Serve in warm pasta bowls.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  De Cecco Linguine - $2.99/ea
 16oz  

 
  Coleman Natural Hickory Smoked Uncured Bacon - $7.99/ea
 12oz
 
Parmigiano-Reggiano DOP, Aged 2 Years - $21.99/lb
 
 
You May Already Have
  Just FreshDirect Extra-Virgin Olive Oil, Mediterranean Blend - $10.99/ea
 33.8fl oz
 
  Nature's Yoke Natural Cage-Free Large White Eggs - $3.99/ea
 1 dozen
 
  La Baleine Fine Sea Salt - $4.69/ea
 26.5oz
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
Estimated Total:  
save recipe as list