Classic spaghetti carbonara would not be complete without a healthy dose of fresh cracked black pepper. Start with our Five Peppercorn Blend, hand-cracked into pieces that will pop with every bite, balancing the richness of egg yolk and Parmesan cheese.

Prep time: 5 min

Cook time: 25 min

Total time: 30 min

Spaghetti Carbonara
Copyright Recipe © 2015 Woodland Foods


Serves 4

  • 1 Tablespoon Five Peppercorn Melange

  • 4 Tablespoons Olive Oil

  • 4 Ounces Sliced Pancetta Or Bacon, cut into 1/2" pieces

  • 1 3/4 Cups Grated Parmesan Cheese, divided

  • 1 Whole Egg

  • 3 Egg Yolks

  • 1 Pound Dried Spaghetti


  1. Lay out Five Peppercorn Blend on cutting board. Using small skillet or frying pan, roll edge of pan over peppercorns, applying just enough pressure to crack peppercorns. Set aside.

  2. Heat oil in 10-inch skillet over medium heat. Add pancetta (or bacon) and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add cracked peppercorns and cook, stirring occasionally, until fragrant, 2 minutes more.

  3. Transfer mixture to large bowl and let cool slightly. Stir in 1-1/2 cups Parmesan cheese, egg and egg yolks and stir to combine. Set aside.

  4. Meanwhile, bring 6-quart pot salted water to a boil. Add pasta, and cook until al dente, 8 to 10 minutes. Drain pasta, reserving 3/4 cup cooking water. Transfer pasta to pancetta-peppercorn mixture and toss, adding pasta water a little at a time to make creamy sauce.

  5. Season with salt and pepper if needed, and serve with remaining Parmesan cheese.