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Melissa Jo’s Pasta Carbonara

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Pasta Carbonara

Melissa Jo’s Pasta Carbonara

Melissa Jo


  • 6 pieces of bacon chopped
  • 1 lb of linguine pasta
  • 5 eggs 2 whole & 3 yolks
  • 4 oz Pecorino Rimano hunk divided
  • 6-7 garlic chopped
  • 3/4 cup pasta water
  • 1/4 cup chopped parsley divided
  • 1-2 tbsp of olive oil
  • 2 tbsp of cracked black pepper


  • Your timing needs to be right so start by bringing a pot of water to boil
  • Chop your bacon into pieces and add them into a pan on medium heat with about 1-2 tbsp of olive oil. The goal is to get the bacon crisp but still fatty
  • In a bowl add in 2 whole eggs and just the yolks of 3 eggs and whisk it together
  • In the same bowl grate in about 3 oz of a hunk of Pecorino Romano & add cracked black pepper. Whisk everything together and set aside.
  • Once the bacon is almost done add garlic and cracked black pepper to the pan. Saute together for a few minutes then set it aside off the heat to wait for the pasta.
  • Once water is boiling, salt in and add the linguine. Cook pasta until al dente.
  • Once the pasta is al dente make sure the pan with the bacon is at medium_low heat and begin adding the pasta to the pan with about 3/4 cup of pasta water. Stir together and incorporate.
  • Next turn the pan off, immediately add the eggs and cheese mixture, and stir quickly and consistently to make the cream sauce.
  • Add in some cracked black pepper and fresh parsley and mix it in
  • To serve garnish with more freshly grated pecorino romano and parsley. Enjoy!!


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