RECIPE: Chef Drew Ward’s Pasta Carbonara


As executive chef at Brewers at 4001 Yancey and corporate executive chef of Artisinal Brewing Ventures, Drew Ward writes menus for nine taprooms including Southern Tier, Victory, and Bold Rock. At home, his sons Jared, 12, and Ryan, 10, request his Pasta Carbonara. “It’s bacon, eggs, pasta, and cheese, so what’s not to like?,” Ward says. “It’s a fun dish that they can pretty much make themselves with just a little guidance.” The whole family loves a big salad as well; a favorite is a fresh Bibb Lettuce Salad. Here is their recipe for this easy weeknight dinner.



Serves 4



1 lb spaghetti

8 oz bacon- chopped

3 whole eggs

3 egg yolks

1.5 cups equal parts grated parmesan and pecorino romano

Salt and pepper



  1. In a pan, sauté bacon on medium until crispy
  2. In the meantime, bring a pot of heavily salted water to a boil. Once boiling, cook spaghetti to package direction, strain, and reserve 1 cup cooking water
  3. In a separate bowl, whisk whole eggs, yolks, 1 cup of cheese, salt, and black pepper together
  4. Once bacon is finished, drain most of the grease out of the pan and reserve ¼ bacon for garnish
  5. Drain pasta and toss noodles with bacon and half the reserved pasta water
  6. Immediately toss pasta and bacon in the egg mixture; if this gets too thick, add pasta water
  7. Plate into bowls, garnish with cheese and bacon







1 head of Bibb lettuce, core removed

1 tomato quartered

1 carrot peeled, and then ribbons using a peeler

1 radish julienned

1 shallot finely minced

1 Tbsp Dijon

1 tsp honey

¼ cup red wine vinegar

1 cup olive oil



  1. In a bowl mix shallots, vinegar, Dijon, honey, salt, and pepper, and let sit for 10 minutes
  2. Whisk in the oil until emulsified
  3. Mix lettuce, carrots, radish, and tomato with vinaigrette; season with salt and pepper