The Ultimate Spaghetti Carbonara Slightly adapted from Tyler’s Ultimate: Brilliant Simple Food to Make Any Time Serves 4 Ingredients Kosher salt Extra-virgin olive oil 8 slices Uncured Pepper Bacon, cut crosswise into thin strips 1 medium onion, chopped 1 large shallot, chopped 4 large eggs 6 tablespoons heavy cream 1/4 cup freshly grated Parmigiano-Reggiano cheese 1 lb. Rustichella Bucatini pasta Cracked black pepper 1/4 cup chopped fresh flat-leaf parsley Bring a big pot of salted water to a boil for the bucatini. While waiting for the water to boil, heat a 3-count of olive oil in a skillet over medium heat. Add the bacon, onion, and shallot, and cook for approximately 10 minutes, or until the onion and shallot is caramelized and the bacon is crisp. By now, your water should be boiling. Add the bucatini and cook for 8-10 minutes, or until al dente. While the bucatini is cooking, whisk together the eggs, heavy cream, and cheese in a medium bowl. When the onion-shallot-bacon mixture is done, transfer it to the egg mixture, along with the bacon fat and whisk again to combine. Cook the bucatini 8-10 minutes or until al dente. Scoop out about 1/2 cup of the pasta cooking water and add that to the bowl with the bacon and eggs. Drain the bucatini, put it back into the pan you used to saute the onions, shallots and bacon, and pour the egg mixture over the top of the pasta. Gently toss the pasta to combine and cover the pan for 5 minutes. Plate the pasta, and add a sprinkling of parsley and Parmigiano-Reggiano. Come visit There’s a Newf in My Soup! for more of our Coronado kitchen adventures!
