Tyler's Ultimate Spaghetti Carbonara

Recipe courtesy of Tyler Florence
  • Kosher salt
  • Extra-virgin olive oil
  • 8 bacon slices, cut crosswise into thin strips
  • 1 onion, chopped (I would get a small one)
  • 4 large eggs
  • 6 Tbsp. heavy cream
  • 1/4 c. fresh grated Parmigiano-Reggiano cheese
  • 1 lb. spaghetti
  • Cracked black pepper
  • 1/4 c. chopped fresh flat-leaf parsley
Bring a big pot of salted water to a boil for the spaghetti.

Heat a 3-count (Meaning pour olive oil for 3 seconds) of olive oil in a skillet over medium heat. Add the bacon and onion and cook for 7 to 8 minutes, until the onion is caramelized and the bacon is crisp. While that is cooking, crack the eggs into a large serving bowl. Add the cream and cheese and whisk together. Scrape the bacon and onion into that bowl along with the cooking fat.

When water has come to a boil, throw in the spaghetti and stir to separate the strands; cook for 8 to 9 minutes, until al dente. Scoop out about 1/4 cup of the pasta cooking water and add that to the bowl with the bacon and eggs. Drain the spaghetti, add it to the bowl, and give everything a toss. Invert a plate on top of the bowl to hold in the heat and let the pasta set for 5 minutes. Remove the plate, toss in some salt and lots of cracked black pepper and the parsley and you are done!

Results: Good... but a little wetter than I expected.  I may have put in too much cooking liquid.  And I halved the recipe and there was still too much for two people.  But quite good.  How could you go wrong with bacon, cheese, eggs and pasta?


K. Rock said...

This is one of those dishes I have been dying to try. I am going to make the switch to beef bacon but other than that, like you said, how could you go wrong? I hat that iw just "good" though. I would expect that to be fantastic.

Jameil said...

K... I have, too! It was good because it was wetter than I wanted. I feel like if it wasn't that wet... ooh! and with some capers, this would be great.