Carbonara is a very simple pasta dish that’s just a bit more refined than spaghetti (unless you make your own spaghetti sauce, at which point it becomes significantly more involved). I’ve made it a few times, and while it’s hard to get perfect (I tend to either scramble the eggs a bit or add too much pasta water), it’s always super tasty regardless.



  1. Cook the bacon and pasta, timing to finish cooking at around the same time.
  2. Cut bacon into bite-sized pieces and whisk with egg yolks in a large bowl.
  3. Add pasta to bowl along with 1/2 cup pasta water, and toss vigorously with tongs.
  4. In batches, stir in cheese and pepper.

This recipe is essentially BA’s Best Carbonara, but substitutes bucatini and bacon for rigatoni and guanciale.