Quick Spaghetti Carbonara Recipe

Classic, rich, and loaded with bacon and eggs, spaghetti carbonara is the ultimate in pasta indulgence.

by Ben Marks
Feb 21 2018, 12:00am

Servings: 4
Prep: 10 minutes
Total: 35 minutes


3 tablespoons olive oil
3 ounces diced lardo
3 ounces diced pancetta
3 tablespoons unsalted butter
1/3 cup fresh breadcrumbs
1/3 cup grated parmesan cheese
10 egg yolks
2-3 garlic cloves, minced
kosher salt and freshly ground black pepper, to taste
1 pound dry spaghetti


1. Heat the olive oil in a large skillet over medium-high. Add the lardo and pancetta and cook until crisp, 4 to 5 minutes. Using a slotted spoon, transfer the lardo and pancetta to a paper towel-lined plate to cool.

2. Wipe the skillet clean and add the butter. Allow it to foam, then add the breadcrumbs. Stir until crisp and golden, about 2 minutes. Transfer to a bowl, cool slightly, then stir in half of the cheese.

3. In a large bowl, beat the egg yolks with the remaining parmesan, garlic, and black pepper.

4. Bring a large pot of generously salted water to a boil and add the spaghetti. Cook until al dente, about 9 minutes. Drain, reserving 1 cup of the cooking liquid. Add the about half of the pasta water to the eggs. Add the pasta, toss well, and adjust the consistency with more of the hot pasta water until the sauce is silky and smooth. Stir in the reserved lardo and pancetta and transfer to a serving platter. Finish with the crisp breadcrumbs.

From Workaholics: The Easiest, Creamiest Pasta Requires Only 7 Ingredients