Pasta alla Carbonara


Adapted from Tyler Florence: Tyler's Ultimate: Brilliant Food to Make Any Time


  • Kosher salt
  • 8 ounces pancetta or bacon
  • 1 onion, chopped
  • 1 pound spaghetti or pappardelle
  • 4 eggs
  • 6 tablespoons heavy cream
  • 1 cup grated Parmigiano-Reggiano
  • freshly ground black pepper, to taste


Step 1: Bring a big pot of salted water to a boil for the spaghetti.
Step 2: Heat a 3-count of olive oil in a skillet over medium heat. Add the bacon and onion and cook for 7 to 8 minutes, until the onion is caramelized and the bacon is crisp. 
Step 3: While that is cooking, crack the eggs into a large serving bowl. Add the cream and 1 cup cheese and whisk together. 
Step 4: Scrape the bacon and onion into that bowl along with the cooking fat.
Step 5: When water has come to a boil, throw in the spaghetti and stir to separate the strands; cook for 8 to 9 minutes, until al dente. 
Step 6: Scoop out about 1/4 cup of the pasta cooking water and add that to the bowl with the bacon and eggs. Drain the spaghetti, add it to the bowl, and give everything a toss. 
Step 7: Invert a plate on top of the bowl to hold in the heat and let the pasta set for 5 minutes. Remove the plate, toss in some salt and lots of cracked black pepper and the parsley.