Pasta Carbonara

You have to crack a few eggs to make a yummy pasta dish. Pasta Carbonara combines bacon with a creamy sauce made even tastier with delicious eggs. This recipe is ready in just 25 minutes giving you more time to spend with friends and family versus hours in your kitchen.


2 large eggs
2 large egg yolks
1 lb. linguine
6 slices thick-cut bacon, cut into ¼ inch strips
1 large shallot, finely chopped
½ tsp. salt
½ tsp. pepper
2/3 cup freshly grated Pecorino (or Parmesan) cheese, plus extra for serving
1 Tbsp. extra virgin olive oil
2/3 cup flat leaf parsley leaves


1.) COOK linguine according to package directions.

2.) Meanwhile, FRY bacon in large skillet over medium heat, turning occasionally, until crisp, about 5 minutes. TRANSFER bacon with slotted spoon to a paper towel-covered plate; DRAIN all but 1 Tbsp. of the drippings. ADD shallot to skillet and COOK, stirring until softened, about 2 minutes.

3.) WHISK eggs, egg yolks, Pecorino, salt and pepper in medium bowl; SET aside.

4.) DRAIN pasta, reserving 1 cup cooking liquid. ADD pasta, bacon and oil to skillet mixture; TOSS to coat.

5.) REMOVE pan from heat. ADD egg mixture, tossing constantly. Gradually ADD enough of reserved cooking liquid, tossing until sauce is creamy.

6.) SPRINKLE with parsley and extra Pecorino cheese if desired. SERVE at once.