Simple Pasta Carbonara

2 white bowls with pasta carbonara


(4 servings) 

1 T kosher salt, plus more to taste 

4 oz salt-cured pork, pancetta, or bacon 

2 oz Parmesan or Romano grated cheese 

4 large egg yolks 

2 whole eggs 

Freshly ground pepper 

2 T Calizo Taste of Tuscany

2 T Calizo Extra Virgin Olive Oil with Lemon

1 lb. Spaghetti or Bucatini  


Heat 6 qts of water over high heat. When boiling add 3 T of salt. Cover and boil 

Whisk 4 egg yolks and 2 who eggs, until no streaks, add grated cheese, set aside 

In a heated Dutch or deep pan, add pork, stirring occasionally until crisp around edges, 7-10 min. 

Remove pork from heat, remove pork from the pan, transfer to small bowl 

Pour pork fat into heat proof measuring cup, then add 3 T to pot, discard remaining fat 

Cook 1 lb pasta in boiling water, cook till al dente, drain but reserve pasta water 

Add 1 cup of pasta water to Dutch oven and bring to a boil over medium heat (2 min) 

Whisk ¼ cup reserved pasta water into egg mixture, slowly stream into Dutch oven 

Stir constantly until cheese is melted and egg is thickened to form a glossy sauce. 

Season with Calizo Taste of Tuscany, stir and add salt to taste, if necessary 

Mix in crispy pork, and divide into pasta bowls or dinner plates 

Top with grated cheese, optional  


dinner party and someone pouring a bottle of wine