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Dale Talde's Spaghetti alla Carbonara

Here’s a brunch recipe every guy should know how to make after a “long night” of working up an appetite.


Spaghetti alla Carbonara
Dry spaghetti 8 oz.
Bacon, thick cut in 1/4 inch pcs 6 oz.
Egg yolks 4 pcs.
Olive oil 1 oz.
Pecorino Romano 3 oz. grated
Fresh crack black pepper 2 tsp.
Sriracha to taste

Method:  In a pan, render bacon over medium heat. While the bacon is cooking, combine egg yolks, black pepper, Pecorino Romano, and olive oil in a large bowl and whisk together well. In a large pot, bringing 1 gallon of water to a boil and season with salt. Then add pasta to the boiling water and cook until al dente (between 6-9 minutes). When the pasta is al dente, drain it (saving some of water) and add it to the bowl of eggs, cheese, and pepper. Then add the hot bacon and bacon fat into the bowl with the pasta. Next add 3 tablespoons of the hot pasta cooking water, mixing all ingredients in the bowl together well.

I love Sriracha with brunch, so finish with a little Sriracha on the side.                                     

Watch Audra and Dale make this delicious spaghetti!

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