Creamy Bacon Carbonara


  • 100g pancetta or unsmoked bacon, finely chopped
  • ½ cup grated Pecorino Romano
  • ½ cup grated Parmigiano-Reggiano (or one full cup if omitting the Pecorino)
  • 2 large eggs and one extra egg yolk
  • 2 garlic cloves, lightly crushed
  • 4 tbsp unsalted butter
  • pepper, to taste
  • 1 package Dixie Diner Spaghetti Pasta (LINK)

Bring salted water to a boil, and add pasta. Cook according to instructions. Meanwhile, fry pancetta and garlic in one pan while melting butter in another. When butter is melted, add pancetta and garlic and cook 5 minutes, or until pancetta is just crispy. Discard garlic cloves. Beat eggs lightly and mix with most of the cheese. Take pancetta off the heat and add drained spaghetti, mixing thoroughly and reserving some pasta water. Quickly add egg and cheese mixture to the pasta and immediately start mixing with the spaghetti, allowing the eggs to cook but not scramble and the cheese to melt. Add past water as needed to control the thickness of the sauce. Season with pepper and serve.