Quick & Easy
Carbonara Two Ways
This version of carbonara, Rome’s beloved dish, transforms basic ingredients, including spaghetti, eggs, bacon, and ham into a rich, silky pasta loaded with crunchy, salty meaty bits. Although I call this “breakfast pasta” to intrigue my kids, it’s sophisticated enough for a grown-up dinner party.
Ingredients:
- 1 large egg
- 3 large egg yolks
- 1 cup grated parmesan cheese, plus more for serving
- 1 pound spaghetti
- 1 tablespoon olive oil
- 12 ounces smithfield thick cut bacon, chopped
- 1 cup smithfield diced ham
- 2 garlic cloves, minced
- salt, to taste
- freshly ground black pepper, to taste
Directions:
- Bring a large pot of salted water to a boil.
- Meanwhile, whisk together the egg, yolks, and Parmesan cheese in a small bowl. Add a generous pinch of salt and freshly ground black pepper.
- Meanwhile, in a large skillet, heat the oil over medium heat and add the chopped bacon. Cook until just crispy, about 10 minutes. Add the diced ham to the skillet and cook for 3-5 minutes. Using a slotted spoon, remove the bacon and the ham from the skillet to a paper-towel-covered plate, leaving the rendered fat in the skillet.
- Add the minced garlic to the skillet and cook over medium heat for about 1 minute until fragrant. Add the cooked pasta and ½ cup of reserved pasta water to the skillet and toss to coat in the garlic-infused bacon fat.
- Remove the skillet from the heat and pour in the egg and cheese mixture, stirring quickly and moving the pan back and forth to create a creamy sauce. Slowly add the remaining ½ cup of pasta water while quickly stirring.
- Add the cooked bacon and ham back to the pasta and toss everything together. Season with salt and pepper to taste. Serve immediately with a bowl of grated parmesan.