The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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Pasta Carbonara 🌄 💤 ⏳
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🖨 🖨
Pasta Carbonara
Pasta Carbonara
{Serving suggestion only*}
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Indulge in the timeless elegance of authentic Pasta Carbonara, a classic Roman dish that transforms simple ingredients into culinary magic. This silky, creamy pasta doesn't rely on heavy cream—just the perfect emulsion of eggs, cheese, and pasta water creates that luxurious texture. Studded with crispy pancetta and laced with sharp Parmesan, each twirl of spaghetti delivers the perfect balance of savory richness. Ready in under 30 minutes, it's the ultimate comfort food that proves sometimes the simplest recipes are the most spectacular. - Claude
No Jump Zone
Ingredients
1 tablespoon extra virgin olive oil or unsalted butter
1/2 pound pancetta or thick cut bacon, diced
1 to 2 garlic cloves, minced, about 1 tsp (optional)
3 to 4 whole eggs
1 cup grated Parmesan or pecorino cheese
1 pound spaghetti (or bucatini or fettuccine)
Kosher salt and freshly ground black pepper to taste
Directions
Put a large pot of salted water on to boil (1 tablespoon salt for every 2 quarts of water).
While the water is coming to a boil, heat the olive oil or butter in a large sauté pan over medium heat.
Add the bacon or pancetta and cook slowly until crispy.
Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.
In a small bowl, beat the eggs and mix in about half of the cheese.
Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.
When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic.
Let it be dripping wet.
Reserve some of the pasta water.
Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot.
It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce.
Toss everything to combine, allowing the pasta to cool just enough so that it doesn't make the eggs curdle when you mix them in.
Add the beaten eggs with cheese and toss quickly to combine once more.
Add salt to taste.
Add some pasta water back to the pasta to keep it from drying out.
Serve at once with the rest of the parmesan and freshly ground black pepper.
If you want, sprinkle with a little fresh chopped parsley.
Servings\Yield
Serves 4 to 6
Nutrition Facts
Nutrition Per Serving (based on 4 servings) - Calories: 670; Total Fat: 26g (Saturated Fat: 10g); Cholesterol: 210mg; Sodium: 730mg; Total Carbohydrates: 76g (Dietary Fiber: 3g, Sugars: 3g); Protein: 33g; Calories from Fat: 234 (35%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... This recipe uses raw eggs. They need to be tossed with the pasta while the pasta is still very hot in order for the eggs to cook properly.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: pasta, carbonara, italian, eggs, bacon, parmesan
🗂️ Categories: 🍝 Italian, 🍝 Pasta Dishes, 🌽 Sides, 🌎 World Food
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Pasta Carbonara was added on May 12, 2025 and last updated on June 16, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
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🏛️ Founded April 13, 2006
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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