Pasta Carbonara (Using Our Pork & Eggs)

I come back to carbonara because it’s simple and honest. A few ingredients, no cream, and nowhere to hide. When it’s done right, the sauce comes from egg yolks, rendered pork fat, and pasta water—not shortcuts.

Traditionally, carbonara is made with guanciale, a cured pork jowl. When we have pork jowl bacon available, that’s what I use. It renders clean fat and gives the dish a deeper pork flavor. We don’t always have it in stock, though, and when that’s the case, our Tyner Pond Farm bacon works well using the same method.

This recipe also relies heavily on eggs, which is why I use our pasture-raised eggs. The yolks are doing the work here. With a dish this simple, ingredient quality matters more than technique.

The Pork I Use for Carbonara

• Pork jowl bacon (when available): This is the traditional cut. It comes from the jowl, renders well, and stays tender with crisp edges.

• Our bacon: When pork jowl isn’t available, I use our regular bacon. I cut it a bit thicker and cook it gently so the fat renders before it crisps.

Both work. The difference is subtle and comes down to the cut, not the process.

Print Recipe

Ingredients

• 1 pound spaghetti

• 4 large Tyner Pond Farm egg yolks

• 1 cup finely grated Pecorino Romano

• ½ pound Tyner Pond Farm pork jowl bacon or Tyner Pond Farm bacon, diced

• Freshly ground black pepper

• Salt, as needed

Optional: chopped parsley for serving

Instructions

1. Bring a large pot of well-salted water to a boil. Cook the spaghetti until al dente.

2. Reserve about 1 cup of the pasta cooking water, then drain the pasta.

3. Place the diced pork jowl bacon or bacon in a cold skillet. Turn the heat to medium and cook slowly until the fat renders and the meat is lightly crisp.

4. In a bowl, whisk together the egg yolks, grated Pecorino Romano, and a generous amount of black pepper.

5. Add the drained pasta to the skillet and toss to coat in the rendered fat.

6. Remove the skillet from heat. Immediately add the egg mixture, stirring constantly so the eggs thicken without scrambling.

7. Add reserved pasta water a little at a time until the sauce becomes smooth and glossy.

8. Taste and adjust seasoning.

Serve right away.

A Note on Cheese

I prefer Pecorino Romano for carbonara. It’s a sheep’s-milk cheese with a sharper, saltier profile that balances the richness of the pork and egg yolks. Parmesan will work, but the result is milder and less traditional.

Carbonara FAQs

Can I make carbonara with bacon?

Yes. Traditionally, carbonara is made with guanciale (pork jowl), but when we don’t have pork jowl bacon available, I use our Tyner Pond Farm bacon. The method stays the same. The flavor is slightly different, but the structure of the dish doesn’t change.

Why doesn’t this carbonara recipe use cream?

Classic carbonara doesn’t use cream. The sauce is made from egg yolks, rendered pork fat, and pasta water. When combined off heat, those ingredients create a creamy texture without needing dairy.

Why are egg yolks used instead of whole eggs?

Egg yolks provide richness and structure without making the sauce loose or watery. The yolks emulsify with the fat from the pork, which is what gives carbonara its texture. This is why using fresh, pasture-raised eggs matters.

What pork works best for carbonara?

When available, I use our pork jowl bacon because it’s the traditional cut. When it’s not available, our regular bacon works well. I cut it a little thicker and cook it gently so the fat renders before the meat crisps.

What cheese should I use for carbonara?

Pecorino Romano is the traditional choice. It’s sharper and saltier than Parmesan and balances the richness of the pork and egg yolks better. Parmesan will work, but the result will be milder.

Why does carbonara sometimes scramble?

Scrambling happens when the eggs are added over too much heat. I always remove the pan from the burner before adding the egg mixture and stir constantly. The residual heat from the pasta is enough to thicken the sauce without cooking the eggs too fast.