Recipes for "carbonara"

Line a baking sheet with parchment paper.

Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Brush the cut sides with olive oil and sprinkle on the salt. Place the squash cut-side-down on the baking sheet and bake until you can easily pierce through the interior with a fork, about 40 minutes.

Use a fork to scrape the spaghetti squash strands into a bowl. Discard the peel.

Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Add the pancetta to a pan over medium heat. Sauté until slightly crispy around the edges, about 5 minutes. Add the garlic to the pan and sauté for an additional 2 minutes. Remove from heat and set aside.

Simply Recipes / Hannah Zimmerman

In a medium bowl, whisk together the eggs and grated Parmesan cheese. Season with salt and pepper.

Simply Recipes / Hannah Zimmerman

Add the spaghetti squash, pancetta, and garlic to a large skillet over medium heat. Use a spatula to sauté the ingredients together over medium heat for 2 minutes.

Turn off the heat and pour in the carbonara sauce. Immediately stir the spaghetti squash and carbonara sauce together vigorously for 2 minutes. The hot squash should melt the cheese and slightly cook the eggs in the sauce, resulting in a creamy texture.

Serve immediately. While it’s best enjoyed fresh, leftover carbonara can be stored in an airtight container in the fridge for up to 3 days.

To reheat, add the carbonara to a skillet over medium-low heat. Stir over heat for 3 to 4 minutes, until you reach your desired temperature. Make sure that you are stirring constantly in order to prevent the eggs from curdling.

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Simply Recipes / Hannah Zimmerman

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment.

Cut 1 inch off each end of squash. Carefully cut squash crosswise into 3 equal sections. Use a spoon to scrape out all the seeds.

Place squash pieces on the prepared baking sheet. Coat both sides of each section with 1 tablespoon olive oil. Generously season both sides with salt.

Roast in the preheated oven until squash is tender, and strands can be easily pulled apart, 1 to 2 hours. Separate strands with two forks into “spaghetti.”

Meanwhile, cook pancetta in remaining 2 tablespoons olive oil until lightly browned, or as browned as you like, 5 to 10 minutes. Remove from heat; set aside.

Add egg yolks, water, and freshly ground black pepper to a large mixing bowl, and whisk thoroughly.

Transfer hot squash “spaghetti” into the bowl, and add butter and cooked pancetta, along with all rendered fat in the pan. Toss thoroughly with forks until evenly mixed. If desired, reserve a tablespoon or two of cooked pancetta to garnish the top once the final dish is baked.

Add the Parmigiano and pecorino cheeses, and toss again. Taste for salt and add more if needed. Transfer into a shallow baking dish, and top with a little more grated Parmigiano Reggiano.

Return to the oven at 400 degrees F (200 degrees C) until heated through, about 15 minutes. To serve, scatter reserved pancetta over the top and sprinkle with a little more grated cheese and parsley.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; place squash on top, cut-side down.

Bake in the preheated oven until skin is easily pierced with a fork, about 45 minutes.

While squash is cooking, fry bacon in a large skillet over medium-high heat until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate, reserving grease in skillet. Crumble bacon when cool enough to handle.

Cool baked squash until easily handled. Scrape flesh into noodles using a fork. Place noodles and garlic in the skillet with the reserved bacon grease. Cook over medium heat for 2 minutes; reduce heat to low.

Whisk eggs and Parmesan cheese together in a small bowl; add to skillet and stir continuously for 3 minutes. Remove from heat and stir in cooked bacon pieces, parsley, salt, and pepper. Serve immediately.

Set a large pot of water (about 3 quarts) with 1 tablespoon salt over high heat to boil. Move onto the next steps while you wait for the water to come up to a boil.

In a small bowl, whisk together the eggs, Parmesan, and 1 teaspoon black pepper. Set it aside.

Alison Bickel / Simply Recipes

Set a large frying pan over medium heat. Once hot, add 1 tablespoon olive oil and the bacon. Cook, stirring often, until the bacon is crispy and browned, about 8 minutes. Add the garlic and cook for an additional 2 minutes, stirring often.

Transfer the bacon and garlic into a medium bowl, leaving behind about 2 tablespoons of bacon grease in the pan. Not enough grease? Add the remaining 1 tablespoon olive oil.

Set the pan over medium heat and add the chicken. Season it with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Cook the chicken until golden brown all around and cooked through, 6 to 8 minutes.

Transfer the chicken into the bowl with the bacon and garlic. Turn off the heat and don’t wash the pan. You’ll toss the carbonara in it.

Alison Bickel / Simply Recipes

Alison Bickel / Simply Recipes

As soon as the water comes to a boil, add the spaghetti. Cook it until al dente; for me, that’s usually 2 minutes less than the time stated on the package. When the spaghetti is cooked, scoop out 1 cup of the cooking water and set it aside. Then, drain the pasta into a colander set in the sink.

Alison Bickel / Simply Recipes

Immediately transfer the drained spaghetti, while still hot, into the frying pan. Whisk in 2 tablespoons of the hot cooking water into the egg mixture. Then pour the egg mixture over the pasta. Use tongs to toss and coat. Add more hot cooking water, as needed, to create a glossy, creamy, and smooth sauce that coats the spaghetti. You may end up using the entire cup!

Alison Bickel / Simply Recipes

Alison Bickel / Simply Recipes

Add chicken and bacon and toss to combine. Serve warm, garnished with freshly grated Parmesan, if desired.

Did you love the recipe? Give us some stars and leave a comment below!

Alison Bickel / Simply Recipes

Alison Bickel / Simply Recipes

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve a little pasta water, then drain.

Meanwhile, heat a skillet over medium heat; add guanciale, cook and stir until crisp, 5 to 10 minutes.

Whisk egg yolks and whole egg together in a bowl; whisk in ¾ cup Pecorino-Romano cheese, salt, and pepper until combined.

Stir in guanciale. Add spaghetti; toss until evenly coated. Season to taste with extra cheese, salt, and pepper; serve.

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Add the garlic and toss with olive oil. Bake 8-10 minutes, until the prosciutto is crisp and the garlic roasted.

2. Meanwhile, place the zucchini in a colander. Toss with a tiny pinch of salt.

3. whisk together the eggs, parmesan, pecorino, basil, thyme, chili flakes, lemon zest, salt, and pepper in a large serving bowl.

4. Bring a large pot of salted water to a boil. Boil the pasta until al dente. Before draining, scoop out about 1 cup of the pasta water, then drain directly over the zucchini. This will heat the zucchini.

5. Immediately add the hot pasta to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Be careful when adding the water, the zucchini will naturally release some water into the sauce. Season with salt and pepper.

6. Serve topped with freshly torn burrata, prosciutto, and herbs. Enjoy!

1. Cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. If desired, remove some of the bacon fat.

2. To the skillet, add the butter, lemon slices, thyme, garlic, and orzo. Cook until the orzo is toasted, 2 minutes. Add 3 cups water and the spinach. Season with salt and pepper. Cook 5 minutes, until the orzo is al dente and most of the liquid has evaporated, but not all of it.

3. Whisk together the eggs and parmesan in a bowl.

4. Remove the orzo from the heat. Add the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Add the basil and season with salt and pepper.

5. Serve the carbonara with grated parmesan and bacon. Drizzle a bit of olive oil or melted butter over top. Enjoy!

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle.

Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon.

Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated and sauce is creamy.

Whisk together eggs, cream, and 1 cup Parmesan cheese in a bowl. Set aside.

Bring a large pot of lightly salted water to a boil. Add pasta; cook until al dente, 8 to 10 minutes. Drain pasta; return it to the pot off heat and cover to keep warm.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 8 minutes. Transfer onion to a bowl; cover to keep warm.

Cook pancetta in the same skillet over medium heat until browned; toss with nutmeg. Drain on paper towels.

Combine pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in egg mixture, tossing gently, so eggs don't scramble. Cook until just heated through.

Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, 1 tablespoon garlic, and 1 tablespoon Italian seasoning; cook and stir until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes. Transfer to a bowl.

Heat 1 tablespoon oil and 1 tablespoon garlic in the same skillet until fragrant, about 1 minute. Add shrimp and cook until bright pink on the outside and the meat is opaque, 2 to 3 minutes per side. Transfer to the bowl with chicken.

Cook bacon in the same skillet until just crispy (not crunchy), about 6 minutes. Drain on a paper towel-lined plate; leave grease in the skillet.

Bring a large pot of lightly salted water to a boil. Add linguine and remaining 2 tablespoons oil; cook until tender yet firm to the bite, about 11 minutes. Drain and keep warm.

Mix cream, Parmesan cheese, egg yolks, remaining 1 tablespoon Italian seasoning, salt, and pepper together in a bowl.

Sauté onion in bacon grease over medium heat until translucent, about 5 minutes. Add wine, increase the heat, and bring to a boil.

Add cream mixture, reduce the heat, and simmer until sauce begins to thicken, 3 to 5 minutes. Stir in chicken, bacon, and shrimp until coated, then serve over linguine.

Gather all ingredients.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.

Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle.

Bring a large pot of lightly salted water to a boil. Add penne and olive oil; cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

While pasta is cooking, melt butter in a large, deep skillet over low heat. Add chopped bacon, garlic, and 1 teaspoon pepper; sauté until fragrant, 2 to 3 minutes.

Increase heat to medium, add chicken, and cook until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.

Add whipping cream, Parmesan-Romano cheese, and remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through, about 3 minutes. Add Colby-Jack cheese and stir until melted. Stir in beaten eggs and bring to a simmer.

Add drained pasta and stir until coated with sauce.

Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.

Meanwhile, sauté onion, bacon, and oil in a skillet over medium-high heat until bacon is rendered and onions are translucent, about 5 minutes. Add asparagus; sauté for 3 to 4 minutes, then season with salt and pepper.

Mix yolks with cheese in a bowl. Season with salt and pepper; set aside.

Toss pasta with bacon and asparagus mixture in the skillet until warmed through. Remove the skillet from heat.

Fold yolk mixture into pasta; stir vigorously until yolks thicken and coat spaghetti. Serve immediately.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving some of the drippings, crumble and set aside.

Scramble eggs in bacon drippings.

Place spaghetti in a large bowl. Pour in olive oil, and mix well; use enough to just moisten spaghetti. Stir in bacon, eggs, and Parmesan cheese. Serve immediately.

Gather all ingredients.

Cook bacon in a large skillet over medium heat until browned and crispy, about 5 minutes. Add garlic and cook 30 seconds more.

Add wine and simmer until reduced by half, about 3 minutes..

Add cream and bring just to a simmer. Stir in the 1/2 cup cheese, salt, and cracked black pepper; continue cooking until lightly thickened, stirring often, about 3 minutes.

Add beans and heat through, about 2 minutes.

Sprinkle with additional cracked black pepper, remaining 2 tablespoons cheese, and parsley.

Heat oil in a large, high-sided skillet over medium heat. Add bacon and cook, stirring occasionally and sprinkling with garlic powder, until browned and crispy, 7 to 8 minutes.

Meanwhile, beat eggs in a separate bowl. Mix in Parmigiano-Reggiano cheese and black pepper.

Remove bacon onto paper towels to drain, reserving 3 tablespoons of the oil and bacon grease in the pan. Return bacon to the pan, stir in maple syrup, and bring to a simmer. Quickly turn heat down to low and let simmer for 1 to 2 minutes.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta in a strainer set over large glass bowl. Pour 1/4 cup of the pasta water into the skillet with the bacon; stir. Add pasta and toss until coated.

Pour remaining pasta water out of the large bowl. Drop the coated noodles into the bowl. Pour in the egg mixture and quickly toss with the pasta until cheese has melted and sauce is creamy and smooth, 1 to 2 minutes.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.

Meanwhile, heat olive oil in a large, heavy skillet over medium heat. Add pancetta and garlic; cook until browned and crisp, about 8 minutes. Remove from heat; cool slightly.

Whisk heavy cream, Parmesan cheese, egg yolks, basil, and parsley together in a large bowl until well blended.

Stir chicken into pancetta mixture until well combined. Toss in spaghetti and cream mixture over medium-low heat until chicken is heated through and sauce thickly coats spaghetti, about 4 minutes. Do not boil, or eggs will scramble. Season with salt and black pepper. Transfer to a serving bowl.

Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain, let cool, and crumble.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in angel hair pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.

Meanwhile, whisk Greek yogurt, Parmesan cheese, egg, Italian seasoning, red pepper flakes, garlic salt, and onion powder together in a bowl.

Drain pasta and return to the pot. Pour egg mixture over the pasta while still warm. Cook and stir over low heat for 1 to 2 minutes. Add bacon pieces and toss to coat.

Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Drain all but about 2 tablespoons bacon drippings from skillet. Cook and stir onion with bacon in reserved drippings until onion is translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, 2 minutes.

Pour Alfredo sauce into onion-bacon mixture; rinse jar with the water and pour into skillet. Stir sauce with a wooden spoon, thoroughly scraping any brown bits of food from bottom of the skillet. Bring sauce to a simmer; add tomatoes. Simmer sauce until flavors blend, about 5 minutes.

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding peas in the last minute of cooking. Drain and keep warm in a bowl.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to paper towels, reserving 1 tablespoon of drippings in the skillet.

Add garlic to the skillet; saute for 1 minute. Reduce heat to low and stir in milk and cream cheese until blended.

Crumble bacon and add to the linguine along with sauce and Parmesan cheese; stir to coat.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Meanwhile, heat a large skillet over medium-low heat and cook bacon in the hot skillet, stirring occasionally, until browned, 5 to 6 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.

Add asparagus to bacon fat in the skillet and cook and stir until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with bacon.

Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl until well combined.

Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.

Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus until evenly distributed. Garnish with reserved Parmesan cheese and parsley.

1. Preheat oven to 400° F. Arrange the corn to one side of a baking sheet and the bacon on the other. Roast for 10 minutes.

2. Meanwhile, combine the butter, olive oil, herbs, garlic, salt, and pepper in a bowl. Remove the pan from the oven, flip the bacon, and spread half of the herb butter over the corn, tossing to coat. Roast another 5-8 minutes, until the bacon is crisp, watch closely. If the corn needs more time, return to the oven for another 5 minutes. Remove the corn from the cob and crumble the bacon.

3. Meanwhile, whisk together the eggs, parmesan, lemon zest, and lemon juice, and remaining herb butter in bowl.

4. Bring a large pot of salted water to a boil. Boil the pasta until al dente. Before draining, scoop out about 1 cup of the pasta water. Drain and add the pasta back to the hot pot. Immediately add the egg/cheese mixture to the hot pasta, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water until it reaches your desired consistency. Add the corn, toss to combine. Season with salt and pepper.

5. Divide the pasta among plates and top with freshly torn burrata cheese, bacon, and fresh herbs. Drizzle a bit of olive oil over top. Enjoy!

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook 8-10 minutes, until the prosciutto is crisp.

2. Meanwhile, whisk together the eggs, parmesan, garlic, basil, thyme, and chives, in a large serving bowl.

3. Bring a large pot of salted water to a boil. Boil the orzo until al dente. Before draining, scoop out about 1 cup pasta water, then drain.

4. Immediately add the hot orzo to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Add the butter and spinach and gently toss to combine. Season with salt and pepper.

5. Divide the orzo among plates and top with freshly torn burrata cheese, the crispy prosciutto, and fresh herbs. Drizzle a bit of olive oil over top. Enjoy!

1. Preheat the oven to 400 degrees F.

2. Add the cherry tomatoes, olive oil, 2 tablespoons fresh chopped herbs, garlic and a generous sprinkle of salt and pepper to a baking dish. Toss well, making sure the tomatoes are coated in olive oil, herbs, garlic, salt and pepper. Add the prosciutto. Transfer to the oven and roast for 10-15 minutes or until the tomatoes collapse and the prosciutto is crisp.

3. Meanwhile, beat together the eggs, parmesan, crushed red peppers, and basil, in large serving bowl.

eat together the eggs, parmesan, crushed red peppers, and basil, in large serving bowl.

4. Bring a large pot of salted water to a boil. Boil the pasta until al dente. Before you drain the pasta scoop out about 1/2 cup pasta water, drain the pasta well.

4. Bring a large pot of salted water to a boil. Boil the pasta until al dente. Before you drain the pasta scoop out about 1/2 cup pasta water, drain the pasta well.

5. Immediately add the hot pasta to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Add the tomatoes and all the juices from the tomatoes and gently toss to combine. Season with freshly ground black pepper and salt.

add the hot pasta to

the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency.

Add the tomatoes and all the juices from the tomatoes and gently toss to combine. Season with freshly ground black pepper and salt.

6. Divide the pasta among plates and top with freshly torn burrata cheese and fresh herbs. Grab a fork and start twirling!

Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.

Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.

Whisk eggs, 1/2 of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy.

Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale.

Top with remaining Pecorino Romano cheese and more black pepper.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, toss spaghetti with 1 tablespoon olive oil, and set aside.

Place diced bacon in a large skillet over medium heat; cook and stir until evenly browned, about 10 minutes. Drain bacon on paper towels, reserving 2 tablespoons bacon fat in the skillet.

Add 1 tablespoon olive oil to bacon fat in the skillet. Add chopped onion and cook over medium heat until onion is translucent. Add minced garlic and cook until fragrant, about 1 minute. Add wine and cook 1 minute more.

Return cooked bacon to the skillet; add cooked spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or sticks together. Add beaten eggs and cook, tossing constantly with tongs or a large fork, until eggs are barely set. Quickly add 1/2 cup Parmesan cheese and toss again. Season with salt and pepper (remember that bacon and Parmesan are very salty).

Serve warm with chopped parsley sprinkled on top and extra Parmesan cheese at the table.

Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.

Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.

Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.

Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.

Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

Heat olive oil in a large heavy saucepan over medium heat. Sauté shallots until softened. Stir in bacon and onion; cook and stir until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.

Whisk Parmesan, cream, and egg yolks together in a medium bowl. Pour bacon mixture over pasta; stir in cream mixture. Season with salt and pepper.

Melt butter in a large skillet over medium heat. Stir in onion and ham and saute for 5 minutes, or until onion is translucent.

Pour in half-and-half and cheese, stirring frequently, until sauce starts to thicken and bubble. Season with salt and pepper to taste and set aside.

Fill a large pot with water and bring to a boil. Add tortellini and cook to desired doneness, or according to package directions. Add peas to boiling tortellini in the final minute of cooking. Drain from water and toss with ham and sauce mixture.

Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate. Drain fat from skillet, reserving 2 tablespoons of the bacon drippings.

Season chicken with salt and pepper. Heat 1 tablespoon bacon drippings in the skillet over medium heat. Cook chicken breast halves in the bacon drippings until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to cutting board and tent with foil. Rest chicken for 5 minutes before slicing; set aside.

Heat remaining tablespoon bacon drippings in skillet over medium heat until shimmering. Cook and stir garlic and ground black pepper in skillet until fragrant, about 30 seconds. Pour wine into skillet; cook at a simmer until thickened, about 2 minutes. Remove from heat.

Whisk Parmesan cheese and eggs together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking continually.

Bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Remove 1/2 cup of the water from the pot for later use.

Put the peas in a large colander. Drain the pasta in the colander with the peas. Return drained pasta and peas to the pot. Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.

Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.

Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.