Pasta Carbonara Alla Luke (DeSando)

My son, Luke DeSando, shows a simple way to cook Pasta Carbonara, without adding oil, cream and/or butter and avoiding scrambling the eggs as you finish the dish. By tempering the eggs (see tempering below), you get a creamy texture and fully cooked eggs. Remember: the main goal is creaminess.

This is a timing sort of recipe, so I highly suggest reading the recipe entirely, before starting to cook. But this dish can be made in about the time it takes to cook pasta in boiling water


  • 1 pound Pasta (choose your favorite type of pasta)
  • Salt for pasta water
  • 4-5 slices thick bacon, cut into 1/2-inch pieces (or use guanciale or pancetta)
  • 1¼ cups grated Pecorino Romano, (substitute Parmesan if you like)
  • 3 large eggs plus 1 egg yolk
  • Fresh Ground Pepper to taste


  1. In a pot of boiling, salted water, start to cook your pasta according to the directions on the box. (Timing for this dish is very important.)
  2. At the same time, cook the chopped bacon/guanciale/pancetta in pan without any oil. The fat on the meat should cook down and lubricate your pan.
  3. Using the boiling, salted pasta water, add a couple of tablespoons as needed to deglaze the pan of bacon, as it cooks.
  4. Cook bacon until lightly golden and there are several tablespoons of bacon fat in the pan.
  5. While the bacon cooks, whisk your egg yolks and egg together in a big serving bowl.
  6. Whisk the grated cheese into the egg mixture. Should be a frothy consistency.
  7. Slowly and carefully, drizzle the hot, bacon fat into the egg/cheese mixture, to temper the eggs, while continually whisking the mixture. (See Tempering below*)
  8. Add the cooked bacon/guanciale/pancetta to the egg/cheese mixture
  9. When your pasta is cooked al dente, use a pasta fork to work in batches and add about 1/3 of the cooked pasta to your bowl of egg/cheese/guanciale mixture.
  10. Stir the pasta to have it absorb the creamy egg/cheese/bacon flavor.
  11. Repeat with the remaining 2/3, 1/3 at a time, until you have added all the pasta
  12. Add fresh ground black pepper to taste. It is best to fresh grind your pepper, rather than use the pre-ground black pepper.
  13. Serve and top every plate with more Pecorino Romano (or Parmesan)
  14. **Cooking Note -Mixing the pasta with the sauce in a warm serving bowl rather than a hot skillet or pot allows the residual heat of the pasta to “cook” the sauce without any chance of overcooking or scrambling the eggs
  15. * “Tempering” is just a fancy way of saying that you want to mix two liquids of different temperatures together without altering the texture of the liquids.



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3 thoughts on “Pasta Carbonara Alla Luke (DeSando)

  1. That looks fantastic! I’m a sucker for simplicity, and this one sounds fabulous with angel hair (my preference). I’ve never tried to semi-cook eggs like this for carbonara. Going to make this in a night or two and toss in some peas!

    Liked by 1 person

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