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?