Vermicular | Spaghetti Carbonara

Spaghetti Carbonara

Tailored for: Vermicular Frying Pan 24cm Deep / 26cm
Oven-Safe Skillet 24cm Deep / 26cm
Cooking Time
5 min

6 oz (160 g) spaghettini or thin spaghetti pasta
2 qt water
1 tablespoon (20 g) kosher salt

1 tablespoon olive oil
3 oz (80 g) bacon, cut into ½” pieces
1 clove garlic, minced

Egg Mixture
1 large egg
1 large egg yolk
¼ cup (20 g) freshly grated parmesan cheese
½ teaspoon freshly ground black pepper

  1. In a large bowl, combine ingredients for Egg Mixture and mix well. Set aside.

  2. Boil water in a large pot and add 1 tablespoon of salt. Cook pasta for 1 minute less than the suggested cooking time. Reserve ½ cup (100 ml) of pasta water.

  3. Add olive oil and bacon in the pan. Turn on low heat and cook for about 3 minutes. Once bacon starts to release fat, add in garlic and cook for another minute.

  4. Once fragrant, add pasta water from Step 2 to the pan. Turn up to medium-high heat and bring to a boil. Turn off the heat and set aside.

  5. Once pasta is finished cooking, drain with a colander and add into the pan. Cook over medium heat and reduce for about 1 minute leaving some liquid in the pan. Remove pan from heat.

  6. Transfer pasta to the bowl from Step 1 and quickly stir to coat Egg Mixture on the pasta. Once the sauce thickens, transfer to a plate. Sprinkle pepper and parmesan cheese on top and serve.

  • Using slab bacon is recommended to enhance texture and flavors. Place ingredients in the pan before preheating. Slowing the heating process builds deeper flavors.

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Musui–Kamado with the Vermicular Cookbook.

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