Pasta Carbonara



  • 1 tablespoon Kosher salt
  • 10 oz spaghetti
  • 2 oz bacon
  • 2 large eggs at room temperature
  • 2 egg yolks
  • 1 ½ cups shredded parmesan
  • ½ cup grated parmesan
  • 2 tablespoons fresh parsley
  • Lemon wedge


Bring water to a boil.  Add 1 tablespoon Kosher salt.  Add pasta.  Cook pasta until two minutes less than recommended time.  Reserve 1 cup pasta water.

In separate bowl combine eggs, Parmesan cheeses, salt and pepper mix well. Cook bacon until crisp.  Reserve bacon to a separate place. Turn off heat.  Drain pasta and add to bacon grease in the pan.  Stir in cheese mixture and parsley.  Toss with tongs to evenly and consistently coat pasta and prevent egg from scrambling. Add additional pasta water to make a creamy sauce.  Garnish with parsley, a lemon wedge and garlic toast.

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