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Smoked Gouda Carbonara


  • 1 pound Spaghetti
  • 5 Large egg yolks
  • 1 Large egg
  • 1 cup (4 oz) Smoked Gouda, finely shredded, plus more for serving
  • Kosher salt
  • Black pepper
  • 1 tbsp Extra virgin olive oil
  • 6 oz Slab bacon, finely diced
  • 3/4 tsp Crushed red pepper


  1. Boil a large pot of water and cook the pasta. Drain, setting aside 1 cup of the cooking water.
  2. Beat the egg yolks with the whole egg, 1 cup of Gouda, 1/2 tsp of salt and 2 tsp of black pepper. Slowly whisk in 1/2 cup of the reserved cooking water.
  3. Meanwhile, in a separate pot, heat the olive oil over medium heat. Add the bacon and cook 5 to 7 minutes, until softened, but not crispy. Add the cooked pasta, crushed red pepper and 1/4 cup of the reserved pasta cooking water.
  4. Cook, gently tossing, until the pasta is coated, 1 to 2 minutes.
  5. Move the pasta mixture to a large bowl and toss briskly until creamy, 1 to 2 minutes. Add more cooking water if needed. Season with salt and pepper to taste.
  6. Divide the pasta into bowls and serve with extra Gouda on the side.


Recipe adapted from FoodAndWine.com


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