Pasta Carbonara
Cuisine: Italian
Author: Executive Chef Bernard Laskowski
  • 2 Quarts water
  • 6 ounces white vinegar
  • 2 eggs, large
  • 3/4 pound fettucine, cooked
  • Carbonara Sauce, (recipe follows)
  • 4 ounces Parmesan cheese, grated
  • salt and pepper, as needed
  • parsley, chopped, for garnish
  • Parmesan cheese, shaved, for garnish
Carbonara Sauce
  • 6 ounces Applewood-smoked bacon, medium thickness
  • 1 medium Spanish onion, julienned
  • 2 ounces garlic, minced
  • white wine, as needed
  • 6 ounces chicken stock
  • 2 to 3 teaspoons fresh thyme, chopped
  1. Combine water and vinegar in small saucepan and bring to simmer. Gently crack eggs into simmering water; poach just until set. Drain thoroughly; set aside in warm spot.
  2. Toss cooked pasta with sauce and grated Parmesan; add salt and pepper to taste.
  3. To serve, divide pasta between 2 bowls and top each with poached egg. Garnish with parsley and shaved Parmesan.
Carbonara Sauce
  1. In large skillet, render bacon until crisp. Add onion and sauté until caramelized.
  2. Add garlic and cook until fragrant. Deglaze pan with a splash of white wine; reduce by half. Add chicken stock and thyme; reduce by a third.
  3. This makes about 10 ounces of sauce.
Health experts recommend poached eggs be cooked until whites are set (coagulated and firm) and yolks begin to thicken (no longer runny but not hard).
Recipe by Recipes at