Published: January 25, 2024 · Updated: March 23, 2025
Pasta Carbonara
By Heartstone Farm Kitchen
An Italian classic, the origin of pasta carbonara is up for debate but some say it was created to feed hard-working charcoal laborers in the Apennine mountains of Italy. It was a simple dish that could be easily prepared with easily accessible ingredients — cured pork, eggs and cheese. It's no wonder this dish has stood the test of time. Creamy, salty and oh so satisfying. Our twist is to make it with Heartstone Farm all-natural uncured country bacon. It adds a nice crunch in addition to rich pork flavor. Give it a try!
Pasta Carbonara
4-6
15 minutes
15 minutes
573
Italian
pork
Ingredients
- 1 lb spaghetti or fettucine
- 1 tbsp olive oil
- 1 lb Heartstone Farm all-natural uncured country smoked bacon
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and finely chopped
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 2 large eggs
- 1 cup Parmesan cheese, freshly grated, plus extra to shave for garnish
- 1/2 cup fresh basil, coarsely chopped
- 1/2 tsp salt or more to taste
- 1/4 tsp freshly ground black pepper
Directions
Bring a large pot of salted water to a boil, add pasta, and cook according to package instructions or until al dente. Drain well and set aside.
Meanwhile, heat olive oil in a large skillet over medium heat and cook chopped bacon until slightly crisp, about 2 minutes, stirring frequently. Add onion and garlic, and continue cooking for an additional 2 minutes. Add the wine and heavy cream and cook until slightly thickened, about 3-4 minutes.
In a separate bowl whisk the eggs and add Parmesan; whisk again until blended. Season with salt and pepper, to taste. Set aside
Add the hot, drained spaghetti to the skillet with the bacon and cream sauce. Toss to coat spaghetti. Add the egg and cheese mixture and quickly heat through, whisking until the eggs thicken. Remove from heat so the eggs do not scramble.
Add chopped basil and toss. Divide between plates and serve immediately. Sprinkle with additional cheese, if desired.
1 Comment -
Tom •
We made this recipe tonight and it was fantastic. Another great way to enjoy your delicious bacon… thanks for sending the recipe!