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Chef Marco Barbisotti
Course Main, Primi
Cuisine Italian


  • 1 Lb. Black ink spaghetti
  • 1/2 pound of smoky bacon
  • 1 tablespoon extra-virgin olive oil
  • 2 Leeks
  • 4 tablespoons Butter
  • 4 Organic eggs
  • 5 tablespoons of Salt
  • 1/2 teaspoon Freshly ground black pepper
  • Vegetable broth
  • 4 tablespoons Pecorino cheese


  • To begin, clean and cut the leeks (Note: only use white and light green parts of the leeks) in a matchsticks (Julienne). Separately, cut smoky bacon in a medium dice. Render pancetta and add leeks. Then, salt and pepper before sautéing slightly.
  • To build the pasta sauce, add vegetable broth to the pancetta and leeks, and cook for a few minutes. When the sauce is ready, add cold cubed butter (one piece at a time) and then swirl the sauté pan to emulsify the sauce.

Pasta Preparation:

  • Bring 5 quarts of water to a boil. Then, add a generous amount of salt and the spaghetti. Cook until the pasta is al dente, then drain. After this, reserve 2 cups of the pasta water for later use.

To Serve:

  • Add the pasta to the sauce, stir and then add pecorino cheese. Sauté over high heat for a minute to melt the flavors, thinning out the sauce as needed with some of the reserved pasta cooking water.
  • For the poached egg, bring the water to a slow simmer than add 1 tea spoon of white vinegar add carefully place an egg in the water for 2 minutes. Place the egg on top of the spaghetti Carbonara, add some extra virgin olive oil, fresh pepper and buon appetite!