Premier Series

June, 2014

Pasta Carbonara

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Yield: 4 servings

"The richness of the dish pairs perfectly with the acidity of the Rucksack Cellars Barbera.  Bellisimo!" - Paul Bush, Proprietor


• 1 lb spaghetti
• 1/2 lb bacon
• 4 egg yolks
• 1/4 to 1/2 cup heavy cream
• 2 oz freshly grated parmesan cheese
• salt and freshly ground black pepper, to taste

Fry bacon until crisp. Meanwhile cook spaghetti. Drain excess fat from bacon. Keep bacon warm in pan. In separate container beat the four egg yolks, add the cream and stir in the cheese. Add salt and pepper. Once the pasta is cooked “al dente”, drain and add to the pan containing the bacon.

At this stage make sure the pan is removed from the heat. Now add the egg, cream and cheese mix and toss with pasta and bacon. The egg will cook in the warmth of the pasta.