Four Ingredient Spaghetti Carbonara
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 3 slices bacon
  • 3 egg yolks
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅓ cup pecorino cheese (plus more at the end)
  • 8 ounces spaghetti
  1. Bring a large pot of water to a rolling boil. Season well with salt. It should taste like sea water.
  2. Add bacon to a medium non-stick skillet. Cook until crisp, about 10 minutes. Remove bacon from grease and chop. If your bacon rendered more than 3 tablespoons of fat, spoon out the excess. Make sure to keep all the brown bits from the bacon.
  3. In a small bowl, whisk yolks, salt and black pepper. Set aside.
  4. Cook the pasta until aldente. Reserve cooking liquid.
  5. Slowly whisk in about ¼ - ⅓ cup of starchy pasta water into the egg mixture to slowly rise the temperature of the eggs.
  6. Using tongs, transfer the cooked pasta to the skillet with the bacon fat. Turn the heat on medium-high, and toss noodles with fat until very hot. Remove from heat.
  7. Pour egg mixture into the hot noodles, along with the cheese, and toss with tongs. Keep tossing until the sauce thickens, if necessary, add more pasta water until you get desired consistency. Toss until pasta is coated in sauce and cheese is melted. Add bacon.
  8. Season with cheese, salt and pepper.
Recipe by Cooking for Keeps at