Carbonara with Italian Durum Wheat Pasta

A rich, silky pasta dish featuring crispy pastured bacon (or pancetta), egg yolks, and raw cheese, tossed with perfectly al dente Italian durum wheat pasta. No cream, no shortcuts — just authentic, deeply satisfying carbonara made clean.

🍽️ Servings: 1

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

🛒 Ingredients

  • 3 oz Italian durum wheat pasta (macaroni, rigatoni, or spaghetti)

  • 2 oz pork belly, pastured bacon, guanciale, or pancetta, diced

  • 1 pasture-raised egg yolk

  • 1 whole pasture-raised egg

  • ¼ cup grated raw parmesan or pecorino (sheep or cow milk)

  • Fresh cracked black pepper, to taste

  • Sea salt, for pasta water

  • Optional: extra grated cheese for topping, chopped parsley for garnish

🧑🍳 Instructions

Step 1: Cook the Pasta

  1. Bring a pot of salted water to a boil.

  2. Cook pasta until al dente, reserving ¼ cup of pasta water before draining.

Step 2: Crisp the Pork

  1. In a skillet over medium heat, cook diced bacon or guanciale in its own fat until crispy and golden, about 5–6 minutes.

  2. Turn off heat and set the pan aside to cool slightly.

Step 3: Make the Carbonara Sauce

  1. In a small bowl, whisk together:

    • 1 whole egg + 1 egg yolk

    • ¼ cup grated cheese

    • Fresh cracked black pepper

  2. Add 1 tbsp of warm (not hot) pasta water to temper the eggs slightly.

Step 4: Combine Everything

  1. Once pasta is drained, add it to the skillet with the slightly cooled pork.

  2. Pour the egg-cheese mixture over the pasta while tossing constantly — off the heat — to create a silky sauce.

  3. Add small splashes of pasta water as needed to loosen the sauce and make it glossy.

  4. Season with extra black pepper and cheese to taste.

🍽️ Serve

Plate immediately, top with additional cheese and pepper, and garnish with chopped parsley if desired. Serve hot and enjoy that creamy, rich texture without any added cream.

🔢 Nutrition Estimate (1 serving):

  • Calories: ~580–620 kcal

  • Protein: ~28g

  • Fat: ~32g

  • Carbs: ~45g

(Exact values depend on pork cut and pasta weight.)

📝 Notes & Variations

  • Use beef bacon or even crispy ground lamb for a different twist

  • Sub in duck eggs for richer flavor

  • Want it spicy? Add a pinch of chili flakes or diced Calabrian chili

  • Make it dairy-free by swapping cheese with aged sheep’s milk cheese only (if sensitive to cow’s milk)

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