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Smoked Gouda Carbonara

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  • 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