Chef Rick Wilson's creations at Zarzuela in Marshall are magnificent! You may recall, we introduced you to his process for making Zarzuela Stew. Now, try his Spaghetti Carbonara!

Try making it yourself (recipe below!) or stop in at Zarzuela and let Chef Rick do all the work.

Spaghetti Carbonara


  • 2 oz Sliced Bacon (or Pancetta)
  • 2 oz Diced Ham
  • 2 oz Diced Mushrooms (portabella)
  • 1.5 cup heavy Cream
  • 1 t granulated garlic
  • 4 oz Spaghetti Cooked (2 oz uncooked)
  • 1 each Egg Yolk
  • 3 t Parmesan Cheese


In a saute pan brown bacon, ham, and mushrooms add heavy cream, and garlic;

Bring to a boil and allow to reduce and thicken;

Add spaghetti, and 2 oz of cheese and egg yolk stir to mix;

Cook additional 2 min;

Remove from heat, plate and enjoy!

Hear The Richard Piet Show weekday mornings 5:30-9 on WBCK.

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