Make a quick, family-friendly meal with Gotham Bar and Grill chef Alfred Portale's take on classic spaghetti carbonara.
- 6 ounces thin spaghetti or tagliolini
- 3 pieces applewood smoked bacon, thinly sliced into 1/4-inch-thick pieces
- 1 1/2 teaspoon coarsely cracked black pepper, plus more for serving
- 1/2 cup onion, chopped
- 1/2 clove garlic, minced
- 1 cup freshly grated Parmesan cheese
- 4 tablespoons unsalted butter
- 2 large eggs
- 1 tablespoon chopped flat-leaf parsley
- Coarse salt
Bring a large pot of salted water to a boil; add pasta and cook for 8 minutes.
Meanwhile, place bacon in a large skillet over medium heat. Cook, stirring occasionally, until crisp, 3 to 4 minutes. Add onion and 1/2 teaspoon black pepper; cook, stirring until onion softens, 2 to 3 minutes.
While onion is cooking, heat 1 tablespoon butter in a small skillet. Carefully crack eggs into skillet and cook until whites are just set. Remove from heat and keep warm.
Add garlic to skillet with bacon and onion and stir to combine. Add 1/4 cup pasta cooking liquid to skillet; drain pasta and add to skillet. Add remaining 3 tablespoons butter and reduce heat to low. Add cheese and toss until melted and sauce is well combined.
Divide pasta evenly between two serving bowls; top with fried egg and season with pepper. Serve immediately.