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Spaghetti Carbonara made with Hills Bacon

Culinary Seasons' Spaghetti Carbonara

5 from 1 vote
Print Recipe
Course: Dinner, Main
Cuisine: American, Italian
Keyword: Black Pepper, Carbonara, Cream Cheese, Eggs, parmesan, spaghetti
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 serrvings
Author: Chef Tony Zentgraf
Spaghetti, fettuccine, linguine or bucatini are the classic pastas served in a Carbonara dish.
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Equipment

Recipe Multiplier

  • 6 slices Hill's Premium Meats - Thick Cut Bacon
  • ¾ lb Spaghetti - dry pasta weight
  • 4 ea Egg Yolks
  • 12 oz Cream
  • 1 cup Parmesan grated - for sauce and garnish
  • 1 tbsp Cracked Black Pepper
  • Salt as needed
  • 1 tbsp Olive Oil

Instructions

Smoking the Bacon

  • In a pellet smoker, set up the racks and drain pan to drain the bacon grease into the catch.
    Smoke bacon directly on the rack.
  • Smoke the bacon at 225° for 30 minutes to 1 hour.
  • Turn up the heat to 350-375° and cook the bacon as you would do in the oven to crisp up the bacon. Approximately 15-20 minutes
    Leave the bacon on the under cooked side as you will want to render out the fat of the bacon for the pasta dish.
  • Remove the bacon from the pellet smoker and reserve aside.
    This can be done a day or two ahead and kept in a sealed container in the refrigerator.

Cook the Spaghetti

  • Cook the pasta according to the package. Cook to the minimum time as the pasta will continue to cook in the sauce.
    You can cook at the same time as the sauce if you are comfortable with doing so.

Preparing the Sauce

  • Cut the smoked bacon into pieces roughly ½" by ½" or into ½" x 1" strips.
  • In a saute pan, add the olive oil and the cut bacon.
  • Over a medium low heat, slowly render out bacon fat.
  • The bacon will render the fat and beginning to crisp up.
    Cook the bacon until mostly crisp.
  • Remove the bacon from the pan and reserve aside.
    Leave the bacon fat in the saute pan.
  • Premix the egg yolks and cream in a bowl.
  • Toss to coat the cooked and drained spaghetti in the bacon fat in the pan.
  • Add in the egg yolk and cream mixture.
  • Over a medium heat allow the pasta, cream and egg yolks temperature to come up slowly.
  • Using tongs, toss the pasta with the sauce as it cooks. Coat the pasta with the sauce.
  • Once the sauce starts to thicken and beginning to adhere to the pasta, add the cooked bacon and about a 1/4 cup of grated parmesan.
  • Toss to combine the parmesan with the sauce and pasta.
  • Add the cracked black pepper and a pinch of salt.
  • The sauce should be creamy but sticking to the pasta.
  • You can adjust the sauce thickness by either cooking longer or adding more parmesan. I suggest using the cheese to adjust the thickness to avoid overcooking.
  • Plate with some additional parmesan on top.
    Enjoy!

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