When I have a craving for pasta (and I have cravings a lot), there’s nothing our family likes more—absolutely nothing—than spaghetti alla carbonara. Winter, spring, summer or fall, this dish is the ultimate in comfort food. The key to a great spaghetti alla carbonara, like any culinary creation, is the quality of the ingredients.
Try this quick and easy pasta dish with The Baconer’s Smoked Lardons instead of pancetta. These decadent little flavor bombs perfectly accent the bucatini coated in creamy egg and Parmigiano—Geez, I’m drooling just typing this up. Finish it off with plenty of black pepper and parsley and this one’s a keeper! Buon Appetito!
Try this quick and easy pasta dish with The Baconer’s Smoked Lardons instead of pancetta. These decadent little flavor bombs perfectly accent the bucatini coated in creamy egg and Parmigiano
Bring a large pot of salted water to boil.
Meanwhile, cook the Smoked Lardons in a skillet until desired crispiness is achieved. Pour off the bacon fat and save for another time.
Add 2 tbsp olive oil, garlic and red pepper flakes to the pan and cook with the bacon on low heat until the garlic is nicely browned, being careful not to burn, just a few minutes. Remove from skillet and set aside.
In a small bowl, beat the eggs and mix in the grated Parmesan cheese and a generous amount of freshly ground black peppe
Once the water reaches a rolling boil, add pasta and cook al dente.
Drain pasta in a colander and return it to the now empty pot along with the reserved bacon, garlic and red pepper flake mixture. Add the 2 tbsp butter and briefly stir until butter is melted and pasta is well coated.
Quickly add the egg/cheese mixture. Add salt and/or pepper to taste, and toss everything together.
Transfer to a serving bowl and serve immediately. The hot pasta cooks the egg sauce, so getting it to the table right way is key.