Spaghetti Carbonara


When I have a craving for pasta, there’s nothing our family likes more—absolutely nothing—than spaghetti carbonara. Winter, spring, summer, or fall, this dish is the ultimate in comfort food. The keys to a great spaghetti carbonara—like any culinary creation—are the quality of the ingredients, the temperature of the eggs, and your technique, particularly when it comes to crafting the sauce.

Our insider tip: remove your eggs from the fridge and let them get to room temperature as a first step. Cold eggs = lumpy and clumpy sauce, which no one wants. Room temperature eggs = smooth, lump-free sauce. And, to ensure your sauce is velvety, yummy and smooth, remember not to mix the sauce with the noodles on a flame-lit burner. Once you drain the noodles, you will notice that they still retain heat, which helps you achieve a smooth egg sauce and not scrambled eggs. There’s no need to mix up everything over heat on a stove, in fact, in a reverse Nike slogan, just don’t do it.

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!

pasta carbonara  

Get some Smoked Lardons to make this recipe

Smoked Lardons