Spaghetti alla Carbonara

  • 2 tsp. Olive Oil
  • 8-10 oz bacon cut into small pieces
  • 1 package of spaghetti (16 oz)
  • 3 eggs
  • 1/3 cup parmesan cheese
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  1. Heat oil in a large skillet. Add bacon and stir occasionally until browned and crispy. Transfer to paper towels to dry
  2. Cook spaghetti according to package directions. Reserve 1 cup of water.  Drain spaghetti and return to pot.
  3. Whisk eggs, half of cheese, salt and pepper in a bowl until smooth. Whisk in 1/2 cup of reserved water. Adding water avoids eggs from turning into scrambled eggs when mixing with the spaghetti.
  4. Stir egg mixture into pasta until creamy and slightly cooled. Stir in bacon. Top with remaining cheese.
  5. Stir in remaining 1/2 cup water.

Spaghetti with Lemon and Basil



  • 10 oz spaguetti
  • 2/3 cup olive oil
  • 1 tsp lemon zest, 1/2 cup lemon fresh juice
  • 5 oz parmesan cheese, grated
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup chopped fresh basil


  • Cook spaghetti in salted water until al dente. Drain and reserve 1/2 cup of the cooking water
  • Mix oil, lemon juice, and reserved water in a bowl. Add cheese, until mix is thick and creamy. Add salt and pepper
  • Add the sauce to the spaghetti and toss until pasta is completely covered with the sauce. Stir in basil and lemon zest. Serve right away.