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Perfect Pasta Carbonara

Ann Hood's version of the classic Roman dish
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian


  • 1 pound bacon, slided in ½-inch strips (If you have access to guanciale, use that!)
  • 1 pound dried pasta (whatever shape you fancy)
  • drizzle of olive oil
  • 3 eggs, beaten (have an extra yolk on hand)
  • 1 cup freshly grated parmagiano reggiano (store bought generic is ok if you can't get the reggiano)
  • salt to taste
  • lots of freshly ground pepper


  • Cook the bacon with a drizzle of olive oil just until it's crispy and all its fat has rendered, then remove it from the heat.
  • Boil your pasta while the bacon cooks.
  • Drain your pasta, reserving a cup of the pasta water, and put it into your prettiest bowl.
  • Pour the beaten eggs over it and toss to combine and heat the egg.
  • Pour the bacon and all the fat over the pasta and toss.
  • Add the cheese. Toss and toss and toss to make it rich and creamy. If you think it could use it add an extra yolk. If it seems dry, add a little reserved pasta water
  • Season with salt and pepper. Season with more cheese.
  • Eat and swoon.


We usually pair this with a simple arugula salad, tossed with lemon juice and olive oil.
Keyword ann hood, bacon, guanciale, Italian, Pasta, Pasta Carbonara