Another quick dinner that can be whipped up in no time after a hard day at work.

Spaghetti Carbonara


1 pound spaghetti

2 large eggs

3 large yolks

1.5 ounces grated Parmigiana Reggiano, plus additional for serving

Coarsely ground black pepper

10 ounces of bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square


Cook spaghetti in generously salted water until a bit firmer than al dente. Reserve 1 cup of pasta water, then drain.

While water for the pasta is being brought to a boil, in a large skillet cook bacon over medium heat until fat renders and bacon bits are brown and crisp.

In a mixing bowl, whisk together the eggs, yolks and Parmesan. Season with freshly ground black pepper.

Add pasta to the skillet with bacon and cook for 1-2 minutes, stirring constantly.

Remove pasta and bacon to a large serving bowl. Vigorously stir in egg/cheese mixture adding some of the reserved pasta water if needed for creaminess. Season with more freshly ground black pepper.