Maple Carbonara


I am a huge believer in date night.

Life is busy…arguably too busy for most of us. And it’s important to take the time to enjoy things like eating together, drinking great wine, having long ‘what’s going on in your life’ conversations etc.

Sans cell phone and no TV in site. (a hard but necessary deal).

Crazy important. And honestly, it just makes so much sense to stop and enjoy life’s simple pleasures.

This pasta is crazy quick to make, looks great, and tastes delicious. It’s a classic for a reason.

Serves 2

1/2 lb linguine

1 tablespoon olive oil

1 tablespoon maple syrup

3 strips of bacon, diced into small pieces

2 garlic cloves, finely diced

2 large free range eggs, whites and yolks separated.

½ cup Parmigianino Reggiano.

Handful of arugula

Fresh ground pepper


Bring a large pot of salted water to a boil, and drop in your pasta (cook according to package directions). Drain & reserve ½ cup of cooking liquid.

In a large pan on medium heat, warm your olive oil. When hot, add your diced bacon and cook until it’s nice and crispy (about 5 minutes). Add your garlic and toss with the bacon, cooking for an additional 45 seconds. Add your maple syrup and reserved cooking water.

Drop in your pasta and stir well to coat.

When the pasta is nicely coated, removed from the heat and immediately pour in your egg whites and cheese. Stir well.

Top with a handful of arugula, cheese, fresh ground pepper, and an egg yolk.


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