Crazy Ciocchetti Carbonara

Pasta alla carbonara is an Italian dish based mainly on eggs, Romano cheese, and bacon. Carbonara recipes vary, though all agree that cheese (Romano or parmesan), egg yolks (or whole eggs), fatty pork, and black pepper are basic. It was invented some time in the middle of the 20th century. Like many recipes, the origins of the dish are obscure, and there are many contemporary legends regarding it. The name is derived from the Italian word charcoal; some believe that the dish was first made as a staple for Italian charcoal workers. Carbonara is thought to have originated in the hills outside Rome; its popularity increased after the Second World War, when many Italians were eating eggs and bacon supplied by American troops. After the return of American troops stationed in Italy, pasta alla carbonara became popular in North America. Try this dish and see for yourself why this dish gained popularity over the years!

Makes: 1 pound of pasta

Serves: 4-6

Prep Time: 5 minutes

Cook Time: 17 minutes

Total Time: 23 minutes


6 slices of bacon – cut into 1 inch pieces

4 tablespoons of salted butter

5 well beaten eggs

1/2 cup chopped flat leaf parsley

1 teaspoon black pepper

1 pound of ciocchetti pasta

1 cup of parmesan cheese


Boil a large pot of salted water for the pasta.

In a skillet over medium heat add bacon and butter. Cook until bacon fat is rendered (translucent), then put aside.

Add pasta to boiling water and cook till al dente (or desired firmness).

While pasta is cooking, whisk eggs, parsley, and black pepper together.

Drain pasta and place back into cooking pot. Add egg and bacon mixture. Cook over medium heat, tossing often until egg is cooked (1-2 minutes). Remove from heat and add parmesan cheese to taste and serve immediately.

Enjoy your meal!

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