Spaghetti Carbonara   Back to Recipes

Fall in love with our 6-ingredient Spaghetti Carbonara! It’s a deliciously hearty entrée, perfect to pair with Ecco Domani Pinot Grigio for an Italian Valentine’s Date Night sure to satisfy!

  • ¼ teaspoon salt (plus more for seasoning)
  • 3 slices bacon
  • 3 egg yolks
  • ¼ teaspoon black pepper (plus more for seasoning)
  • 1/3 cup pecorino cheese
  • 8 ounces spaghetti


Preheat the oven to 400 degrees. Bring a large pot of water to a rolling boil. Season well with salt. It should taste like sea water.

Add the bacon to a medium nonstick skillet. Bake until crisp, about 10 minutes. Remove the bacon from the rendered fat, and chop. If your bacon rendered more than 3 tablespoons of fat, spoon out the excess. Make sure to keep all the brown bits from the bacon.

In a small bowl, whisk together the yolks, salt, black pepper, and pecorino cheese.

Cook the pasta until al dente. Reserve the cooking liquid.

Slowly whisk in about ¼ to 1/3 cup starchy pasta water into the egg mixture to slowly raise the temperature of the eggs.

Using tongs, transfer the cooked pasta to the skillet with the bacon fat. Turn the heat to medium high, and toss the noodles with the fat until very hot. Remove from the heat. Pour the egg mixture into the hot noodles, while tossing with tongs. If necessary, add more pasta water until you get the desired consistency. Toss until the pasta is coated in sauce and the cheese is melted. Add the bacon. Season with more cheese, salt and pepper.  

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