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Chef Megan Mitchell

Online Cookbook

Pasta Carbonara

  • Serves: 4
  • Complexity: medium
  • Print
Pasta Carbonara


  • 1 pound fusilli bucatini pasta, or any long cut pasta
  • Salt and pepper, to taste
  • 6 slices thick cut bacon, cut into 1/2-inch pieces
  • 2 large eggs, plus 2 large egg yolks
  • 1 cup freshly grated parmesan cheese, plus more for sprinkling
  • 1 cup pasta cooking liquid


  1. Fill a large stock pot 3/4’s full with water. Bring up to a boil over medium high and season liberally with salt. Cook the pasta per package directions until almost al dente.

  2. While the water comes up to a boil cook the bacon. In a large skillet add the bacon pieces and cook until golden and crispy. Remove all but 1 tbsp. of bacon grease from the pan. Remove from heat but keep warm.

  3. In a small bowl whisk together both eggs and egg yolks, parmesan cheese, a large pinch of salt and a good amount of freshly cracked black pepper.

  4. Once the pasta is a little firm of al dente take it straight from the pot and place into the bacon pan along with 1/2 cup of pasta cooking liquid. Pour the egg and cheese mixture over and toss until it comes together and a thick sauce has formed. If it looks too dry add a little more cooking liquid.

  5. Serve in a shallow bowl with an extra grating of parmesan cheese and black pepper.

    Recipe Courtesy of Megan Mitchell

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