The word indulge doesn't even begin to cover it. If you're craving the carb-iest thing you can cook up for some fancy dinner party or just want to get over your mid-week struggles, this is the pasta dish for you. Inspired by none other than Barbara Lynch

Heart Attack Carbonara 

Serves 3-4

Cooking time: Under 30 minutes


  • 1 pound fettucine of your choice (I went with whole wheat to maintain an illusion of health) 
  • 1/4 pound guanciale, pancetta, OR bacon  
  • 1 egg
  • 6 egg yolks
  • 3/4 cup freshly grated parmesan
  • 1/8 cup basil, chopped 
  • Salt and pepper to taste 


Start by heating water on medium-high heat in a large pot. Once it reaches a gentle boil, add a few pinches of salt and a dash of olive oil, to prevent the fettucine frum clustering together. Add fettucine and cook as directed on the box. 

Heat your meat of choice in a frying pan on medium-high heat until fat renders. Once cooked through, transfer to a paper towel to absorb some of the excess grease. This step is optional, of course. The fattier the tastier, I guess? Proceed at your own risk. 

Transfer meat to a relatively large bowl. Add the egg and egg yolks and whisk until combined. Once your pasta has reached al dente, drain in a sieve and reserve 1 cup of the pasta water. 

Immediately add the pasta water and fettucine to the bowl of meat and eggs. Toss to coat. Add the parmesan and continue tossing. Add more pasta water if the sauce gets too thick. Season with salt and pepper to taste. 

Transfer the silky smooth carbonara to individual bowls and top with, of course, more grated parmesan. Add your beautifully julienned basil on top and garnish with a touch more cracked black pepper. 

Note: I can not take any responsibility for any overwhelming feelings of gluttony or food regret.