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Betty's Pasta Carbonara

Betty's Pasta Carbonara

Serves 4 Time: 30 minutes Difficulty: Intermediate

Recipe by BlackstoneBetty


  • 1 pound spaghetti
  • 1 pound thick cut bacon, chopped
  • 4 eggs
  • 1 wedge Pecorino Romano cheese
  • 2 tablespoons salt
  • 2 tablespoons flat leaf parsley, chopped
  • Freshly cracked black pepper, to taste


  1. Fill a large pot with water, add salt and bring to a boil. Add the spaghetti and cook to al dente, about 7-9 minutes. 
  2. Preheat Blackstone griddle to medium-low then add bacon. Cook low and slow allowing the fat to render out. 
  3. While the bacon and pasta is cooking, add 2 egg yolks and 2 whole eggs to a large mixing bowl. Grate in enough Pecorino to form a thick paste, about 1 cup. Season with black pepper to taste.
  4. Slowly whisk a ladle of the starchy pasta water into the egg cheese mix. Whisk continuously so the egg doesn't curdle. This will create the carbonara sauce.
  5. Once the bacon and pasta are both cooked, drain the pasta and combine the two either in a large bowl or on the griddle top. Add the carbonara sauce and mix until all of the pasta is coated in the sauce.
  6. Garnish with chopped parsley and extra grated cheese. Enjoy immediately. 

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