Spaghetti Carbonara

This week, we’re celebrating Sonoma County with special deals on some of our very favorite local products! Sonoma County is filled with some of the most talented and dedicated artisans the country has to offer, and our stores are packed with hundreds of local brands and thousands of local products, just waiting to become your new favorite! Find incredible deals on ingredients to make a whole meal, like Journeyman Artisan Meat Co. Applewood Smoked Bacon ($8.99/lb) and Petaluma Egg Farm eggs ($3.29/ea, 1 dozen)! Based out of opposite ends of Sonoma County, we love both of these local delights in a creamy Spaghetti Carbonara with loads of Sonoma County flair (and parmesan). Enjoy it any time you’re craving bacon and eggs but want something other than breakfast, or whip it up as a delicious and easy weeknight treat.

*Prices good through 2/23/21.

  • Serves: 4-6 servings
  • Prep Time: 5 minutes
  • Cook Time: 20-30 minutes


  • 1 lb. Journeyman Meat Co. Applewood Smoked Bacon, finely chopped
  • 4 Petaluma Egg Farm Eggs, beaten
  • 2 tbsp. Heavy Cream
  • 1/2 c. Grated Parmesan Cheese
  • 1 lb. Spaghetti Pasta
  • Salt & Black Pepper, to taste
  • Parmesan Cheese (for serving)


  1. Whip together beaten egg, cream, and grated parmesan cheese. Fry bacon until crispy in a large saute pan; while bacon cooks, cook spaghetti according to package directions in salted water. When bacon is cooked, remove from pan and drain, leaving grease in pan.

  2. Mix about 1 1/2 cups pasta water with bacon drippings in pan and bring to a rapid boil. When pasta is about 2 minutes from al dente, drain and add to saute pan with reserved water and drippings; turning frequently with tongs, continue cooking until pasta is al dente. Remove from heat and stir in beaten egg mixture, then return to low heat and cook (turning constantly) until a glossy sauce forms. Stir in reserved bacon, and season liberally with black pepper and with salt to taste.

  3. Serve topped with plenty of extra parmesan cheese.

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