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New Orleans Carbonara

New Orleans Carbonara – This dish is the epitome of a fast food, it only has 5 ingredients traditionally I added one more just because. I also use tasso which is a seasoned and smoked ham sometimes you can find a turkey version.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Main Course
Cuisine: Italian
Servings: 2


  • ½ lb. spaghetti pasta
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 1 lbs. tasso or pancetta chopped
  • ¼ onion chopped
  • 2 eggs
  • 1 egg yolk
  • ¼ cup pecorino romano or parmesan grated
  • Savory NOLA Seasoning or black pepper to taste


  • Cook pasta and salt in boiling water for 6 minutes. Do not discard water.
  • In a cold skillet over medium heat oil and tasso and cook until it begins to brown about 3-5 minutes, add onions, cook for 2 minutes. With tongs remove pasta and add to skillet. Take ¼ cup of pasta water and add to skillet, keep stirring. Remove from heat and cool for 1 minute.
  • In a bowl beat eggs, egg yolk, ¼ cup pecorino and Savory NOLA seasoning. Stir into pasta and coat evenly. Divide between two plates, garnish with more pecorino and black pepper.


Under cook your pasta because it will continue to cook as you finish the sauce. Pasta water helps to create the creamy sauce texture. Eggs will cook from the residual heat of the pasta.