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Spaghetti carbonara with bacon, egg, and Parmesan cheese

30 min

If the recipe starts with >>put the bacon into the pan<<, then you know it can only get better from there.


  • 3 yolks
  • 150 g (5.3 oz) of cube bacon from Morliny
  • 50 g (1.8 oz) of Pecorino Romano or Parmesan cheese
  • 200 g (7 oz) of spaghetti 
  • Olive oil
  • Salt and pepper


Step 1

Put the bacon into the pan. Roast slowly until it turns crispy and golden.

Step 2

Use a separate bowl to beat the egg yolks. Add most of the grated cheese and the bacon with fat from the pan (adjust the amount as you like), and beat everything thoroughly.

Step 3

Cook the pasta in salted boiling water. Strain it and put into a bowl with the sauce.

Step 4

In addition, add a few tablespoons of the cooked pasta water, and mix it thoroughly. Serve with grated cheese and herbs.