Recipes Ingredients Meat & Poultry Pork Recipes Late-Night Pasta 3.8 (21) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 Serves Make a quick, family-friendly meal with Gotham Bar and Grill chef Alfred Portale's take on classic spaghetti carbonara. Ingredients 6 ounces thin spaghetti or tagliolini 3 pieces applewood smoked bacon, thinly sliced into ¼-inch-thick pieces 1 ½ teaspoon coarsely cracked black pepper, plus more for serving ½ cup onion, chopped ½ clove garlic, minced 1 cup freshly grated Parmesan cheese 4 tablespoons unsalted butter 2 large eggs 1 tablespoon chopped flat-leaf parsley Coarse salt Directions 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. Rob Tannenbaum Rate it Print