The Nutcracker’s Pasta Carbonara

The Nutcracker’s Pasta Carbonara


  1. COOK linguine according to package directions.

  2. Meanwhile, FRY bacon in large skillet over medium heat, turning occasionally, until crisp, about 5 minutes. TRANSFER bacon with slotted spoon to a paper towel-covered plate; DRAIN all but 1 Tbsp. of the drippings. ADD shallot to skillet and COOK, stirring until softened, about 2 minutes.

  3. WHISK eggs, egg yolks, Pecorino, salt and pepper in medium bowl; SET aside.

  4. DRAIN pasta, reserving 1 cup cooking liquid. ADD pasta, bacon and oil to skillet mixture; TOSS to coat.

  5. REMOVE pan from heat. ADD egg mixture, tossing constantly. Gradually ADD enough of reserved cooking liquid, tossing until sauce is creamy.

  6. SPRINKLE with parsley and extra Pecorino cheese if desired. SERVE at once.


  • 2 large EGGS
  • 2 large EGG YOLKS
  • 1 lb. linguine
  • 6 slices thick-cut bacon, cut into ¼ inch strips
  • 1 large shallot, finely chopped
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 2/3 cup freshly grated Pecorino cheese, plus extra for serving
  • 1 Tbsp. extra virgin olive oil
  • 2/3 cup flat leaf parsley leaves


Parmesan cheese can be used in place of Pecorino

This recipe is an excellent source of protein and folate, and a good source of choline

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.