Pasta Carbonara
This Pasta Carbonara recipe is an O'Hea family favorite. The bacon, cheese and egg combine to forma a hearty dish
Recipe type: Pasta
Cuisine: Comfort Food
Serves: 4
  • 1-pound Spaghettini (thin spaghetti)
  • ¾-pound Apple wood Smoked Bacon, diced into small pieces
  • 2 Large Eggs - Yolk & White
  • 1 Large Egg - Yolk Only
  • ¼ cup Heavy Cream
  • ¼ cup Water - Reserved after boiling pasta
  • 2 cups Fresh Parmesan Cheese, grated
  • ½ teaspoon Freshly Ground Black Pepper
  • To Taste Grated Parmigiano Reggiano,
  1. Cut bacon into small dice.
  2. Add bacon to sauté pan over medium heat and render off fat.
  3. Continue to stir bacon and pour fat out during cooking process for 8 - 12 minutes.
  4. Reserve bacon fat. Bacon fat can be saved for future application.
  5. Bring 6 quarts of salted water to boil and add pasta.
  6. Cook for eight minutes or until al dente.
  7. Reserve 1 cup of pasta water.
  8. Whisk eggs, yolk and heavy cream together and add to pot.
  9. Add ¼ cup reserved pasta water and stir constantly over medium heat for 2- 3 minutes. Sauce will begin to thicken.
  10. Be careful to continually stir so that the eggs will not scramble.
  11. Add pasta, bacon and grated cheese and toss with tongs so all pasta is dressed with sauce and warmed through, 3- 4 minutes.
  12. Season with fresh ground black pepper and fresh grating of Parmigiano Reggiano and serve family style in large pasta bowl
Recipe by The Kennebunk Inn at