As a chef and busy home cook, I’m always looking for meals that deliver big flavor with minimal effort—and this classic Pasta Carbonara fits the bill perfectly. It’s one of our family favorites: rich, comforting, and quick to make with ingredients you probably already have on hand.
What I love most is that it’s technically “sauceless,” yet it creates the most velvety, savory coating thanks to the combination of eggs, cheese, and butter. With a little bacon, garlic, and optional peas for color and sweetness, this dish comes together in no time and feels like a true indulgence. Whether you’re feeding a crowd or just craving something satisfying after a long day, this recipe is sure to become a favorite in your own kitchen.
Pasta Carbonara
(Serves 6-8)
1 pound spaghetti noodles
4 large eggs
1 ½ cups grated Parmesan cheese
2 ounces butter, melted
1 cup peas, cooked & drained (optional)
8 ounces bacon, chopped
2 large cloves garlic, minced
½ cup chopped parsley for garnish
Directions:
Cook pasta in one gallon of salted water until just tender. While pasta is cooking, cook the bacon in a small frying pan until almost crisp. When nearly done, drain fat into the sink, return to the burner. Add the minced garlic and cook until aromatic. Set aside. Crack eggs into a small bowl and beat with a fork. Add cheese and mix again. When pasta is ready, drain all water but leave pasta in the hot kettle. Add eggs, cheese and butter. Then add bacon and peas if using. Toss and pour into a bowl. Garnish with parsley.
Hungry for more? Check out Chef doughty’s book; The Chef Within Dinner Edition. Find more information and order your copy online here:
https://www.thechefwithinbook.com/bookstore/dinner-book
Meet Chef Doughty
We know her as part owner of Silvercreek Realty Group and the smiling face behind the brokerage accounting department, but did you know that Joyce Doughty has an affinity for culinary arts?
Chef Doughty is a successful food writer and restaurateur who hosted the nationally syndicated daily Public Radio food program “Food for Thought” for 17 years and was also host of the local ABC affiliate morning program “In the Kitchen” highlighting practical recipes and techniques for the kitchen. Recipient of the James Beard Foundation Top Three Chefs in Idaho Award and owner and chef of Idaho’s critically acclaimed Doughty’s Bistro. Chef Doughty was trained at Le Cordon Bleu and received her executive chef certification from the American Culinary Foundation.