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Spaghetti Carbonara



  • 1 pound spaghetti
  • 1/4 to 1/2 pound thickly sliced Bar-S Thick Bacon

  • 2 cloves garlic, peeled

  • 2 large eggs
  • 1/2 cup grated Parmesan cheese, plus extra for the table

  • Salt and Black Pepper


  1. Boil large pot of salted water.
  2. Once boiling, toss in the spaghetti.
  3. Most dried spaghetti takes 9-10 minutes to cook thoroughly; this is more than enough time to make the sauce.
  4. Cut the Bar-S Thick Bacon crosswise into pieces about 1/2 inch wide.
  5. Put them in a skillet and cook for 2 minutes, until fat begins to render.
  6. Add the whole cloves of garlic and cook in bacon for an additional 5 minutes, or just until the edges of the bacon begin to crisp.
  7. Do not overcook – the bacon will be too tough to enjoy in the pasta.
  8. Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat them with a fork or whisk.
  9. Season with salt and pepper. 
  10. Remove the garlic from the bacon pan (or, if you are anything like me, you can leave the garlic and give the pasta a real kick.)
  11. You are going to toss the bacon with most of its fat into the pasta.
  12. When the pasta is cooked, drain and immediately throw it into the beaten eggs.
  13. Toss the bacon with most of its fat into the pasta.
  14. The heat of the spaghetti will cook the eggs and turn them into a sauce.
  15. Add the bacon with its fat. Toss again, add cheese, and enjoy.


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