Dad’s Spaghetti Carbonara recipe

I grew up in a household where my mom did all the cooking. The only things we turned to my dad for were fried eggs on the week-end, and his spaghetti carbonara. I think that if I walked in the best Italian restaurant and were served the most authentic carbonara pasta that exists on this Earth, I would still prefer my dad’s, just because it was the one dish he would cook for the family when I was a child. Forgive me.


And guess what, I am sharing with you this recipe today! No cream business here (raise your hand if you hate it when people put cream in carbonara), the richness of this dish comes from bright yellow egg yolks, freshly grated parmesan, olive oil and crispy lardons. It’s as simple as that! This is one my all time favourite pasta dishes to make at home, and it’s probably the easiest.

I don’t really see how you could mess it up, so let’s get started shall we?

This recipe takes 15min to make and serves 2 very hungry people
You will need:
-100g of smoked alumettes (they are very thinly sliced pieces of smoked bacon)
-2 eggs
-extra virgin olive oil
-a bloc of parmigiano reggiano and a grater
-160g dried spaghetti (I prefer spaghetti because that’s how my dad used to make this dish)

1. Boil about 1.5L of water in a kettle.
2. Grab a small non stick frying pan and place it over a medium high heat. Once the pan is hot, throw in your bacon and let it cook and get crispy for 5 minutes while stirring regularly to make sure nothing burns. Once cooked, remove the bacon from the heat and transfer it to a plate lined with a kitchen towel to soak up some of that extra grease.
3. Pour your boiling water in a deep saucepan and place it over a high heat. Salt the water. Add the pasta to the boiling water and cook it for 8 minutes.
4. Meanwhile, separate your eggs and keep the egg whites for something else (macarons, protein pancakes, financiers, whatever you fancy) and mix the egg yolks in a bowl with 1 tbsp of olive oil. Grate some parmesan in the bowl (I would say a chunk the size of a thumb).
5. Just before the pasta is done cooking, grab a small cup and reserve some pasta water.
6. Drain your pasta and place it back immediately in the hot sauce pan along with the egg yolk mixture. Stir quickly to make sure all the pasta is coated. It will soak up the mixture so pour in a little of the pasta water and keep stirring until you have a creamy yet not too runny sauce.
7. Add the bacon bits and keep some to sprinkle on top at the end.

Serve along with more freshly grated parmesan and enjoy before you fall in an epic food coma.