Make a quick, family-friendly meal with Gotham Bar and Grill chef Alfred Portale's take on classic spaghetti carbonara.
The Martha Stewart Show, April 2012
- 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.
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