Black Truffle Bacon Carbonara
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 lb. spaghetti
  • 2 Tbsp. EVOO
  • 1 lb. Truffle Bacon - (Bring Home The Bacon brand from go lb. salt)
  • 1 medium onion (1/4″ diced)
  • 1 clove garlic, minced
  • 2 oz. sriracha salted sun-dried tomatoes (or plain sun-dried tomatoes - optional)
  • fresh pea shoots (optional)
  • 4 eggs
  • 2 egg yolks
  • ½ c. grated grana padano (or Locatelli pecorino romano)
  • Sel Gris sea salt
  • Tellicherry pepper
  1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil (or rendered bacon fat), and set aside.
  2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Leave bacon fat in pan; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more.
  3. Add chopped sun-dried tomatoes and return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil (or bacon fat) if it seems dry or is sticking together. Add beaten eggs and yolks and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add ½ cup grana padano, and toss again. Add salt and pepper to taste (remember that bacon and grana padano are very salty).
  4. Serve immediately with pea shoots sprinkled on top, and extra cheese at table.
Recipe by go lb. salt at