Spaghetti Carbonara


  • 12 box dry spaghetti or better, spaghettoni
  • ~12 lb bacon or pancetta
  • 4 egg yolks
  • 30g parmesan, grated
  • 20g pecorino, grated
  • salt to taste
  • freshly ground black pepper
  • optional: cayenne / crushed red pepper flakes
  • optional: lemon zest


  • Bring salted water (as little as possible) almost to a boil in a large pot (~90°C)
  • Cut bacon into 12″ strips, add to a cold pan, and turn to medium/low heat
  • Cook until bacon browns, let cool and save the fat
  • Whisk together the egg yolks, cheese, salt, and pepper in a medium mixing bowl
  • Whisk over the hot water until it’s thickens and forms a sauce
  • Whisk in the pork fat (should look like hollandaise)
  • Add pasta and cook until it’s done
  • Transfer cooked pasta to the sauce in the mixing bowl using tongs
  • Add a ladle of pasta water
  • Place mixing bowl back over hot water
  • Mix with tongs
  • When the sauce coats the pasta, add bacon
  • Taste and adjust seasoning