This is one of my favourite comfort food pastas. The sauce sticks to the noodles and isn’t too rich. It does, however, pack a ton of flavour. There’s something heavenly about the smell of smokey bacon and rosemary for me. Those aromas really go well together. Spaghetti carbonara is really easy to make. It goes together quickly so yo have to have all of your ingredients prepared in advance so you can move fast.

I stopped by Sobeys and picked up a hunk of double smoked bacon. It’s so much better than regular packaged bacon. You really have to try it sometime. Two issues though. One. It’s expensive. Two. The rind on top is no fun. I cut the hunk in to two pieces and then cut the rind of the top. After that was done it was easy to slice off strips that I could cut into smaller bits that would go in to my carbonara.

    Bacon and shallots getting happy

I put a large pot of water on to boil while I got the rest of the ingredients ready. Shallots, garlic, rosemary and thyme were chopped up. I separated a couple of egg yolks and put them in a bowl with a little cream, asiago cheese, salt and pepper. The pasta went into the water and that starts the whole process of putting this dish together. Now the bacon goes in the pan. Once it’s just about done the shallots and herbs join it. Not long after the garlic goes in too. The pasta is just about ready at this point so I drained it and immediately threw it in the pan along with a little of the cooking water. You need to listen to it from now on. Stir the pasta around so the bacon mixes throughout the noodles. When you hear the sizzling subside that’s the time to throw in the eggs, cream and cheese. Throw it in too early and it becomes scrambles eggs (not what we’re looking for here). Throw it in after the sizzling has calmed down and it will stick to each noodle and make a pasta that everybody will rave about.

This made supper for Julianne and I plus a little leftover for later


About a pound of spaghetti
75 grams of double smoked bacon
2 small shallots
1 clove of garlic
2 egg yolks
Splash of cream
Asiago cheese


Chop up your bacon, onions, garlic and herbs (you really don’t need mush rosemary and thyme. They’re more for fragrance than anything else). Separate the eggs and throw the yolks in a bowl with cream and some asiago cheese. Get a pot of water up to a full boil and get a pan on medium high for the bacon. Put the pasta in the water to start cooking. The bacon goes on the heat right after that. Once the bacon is just about crispy add the shallots, rosemary and thyme and cook for 30 seconds to a minute. Add the garlic and cook for another 30 seconds. Drain the pasta (but reserve 1/4 cup of cooking liquid first) and throw it in the pan with the bacon. Mix the past around while it’s sizzling and once the sound dies down add the eggs, cream and cheese. Mix a bit more and put it in a bowl for serving. Sprinkle a little more thyme on it. Et voila!! Awesome spaghetti carbonara.

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