Hickory Smoked Bacon Mafaldine Carbonara

Serving Size: 4-6


1 lb. Pappardelle's Hickory Smoked Bacon Mafaldine
1 tbsp. extra-virgin olive oil
4 cloves garlic, minced
11/4 cups finely grated Parmesan, plus extra for garnish
3 large eggs
1 egg yolk
Salt & pepper, to taste
Fresh parsley, chopped, for garnish


  1. Cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until al dente, about 6-8 minutes. Drain, reserving pasta water.
  2. Meanwhile, heat olive oil in a skillet on medium heat. Add garlic and sauté until fragrant, about 1 minute. Turn off heat.
  3. In a medium bowl, whisk together garlic, eggs, egg yolk, Parmesan, and salt & pepper until well combined.
  4. Add pasta and egg mixture to warmed skillet, constantly stirring. Add 1/4 cup reserved pasta water at a time until a smooth consistency is achieved. The sauce will thicken as it cools.
  5. Plate pasta mixture. Garnish with Parmesan and parsley. Serve and enjoy!