BLT Carbonara
Add fresh greens and caramelized tomatoes for summer. Fresh greens like arugula give the pasta a nice, nutty flavor that pairs well with savory bacon.
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Salt, kosher
- 16 oz16 oz16 oz Pasta, (spaghetti), reserve pasta water
- 4 oz4 oz4 oz Bacon, chopped to .5 inch pieces
- 2 oz2 oz2 oz Parmesan Cheese, grated
- 444 Egg Yolk
- 222 Eggs, whole
- Black Pepper, to taste, freshly ground
- Salt, to taste
- 8 oz8 oz8 oz Yellow Cherry Tomatoes, halved
- 12 oz12 oz12 oz Arugula
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large pot, boil water and kosher salt. Add pasta, stirring occasionally. While pasta cooks, chop bacon into 1/2 inch pieces and grate parmesan.
- In a medium saucepan, brown bacon. With a wooden spoon, strain and remove bacon bits. Reserve 1 tsp of bacon fat.
- Once the pasta is cooked al dente, strain and reserve a cup of pasta water.
- Heat reserved bacon fat in a saucepan on medium-high.
- Sear the tomatoes, cut side down.
- Season with salt and pepper.
- Sear tomatoes until juices evaporate and edges are browned.
- Gently remove tomatoes.
- In a large mixing bowl, combine egg yolks, whole eggs, and grated parmesan until well incorporated. Add pasta water to the egg mixture by tablespoon until it becomes the consistency of heavy cream (not all of the water will be used).
- Add cooked spaghetti to the egg mixture and toss well. Once they are thoroughly mixed, add bacon, tomatoes, and arugula. Toss again.
- Divide, serve, and enjoy.
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About This Recipe
Show nutritional information
Coconut Free Entrées Nut Free Shellfish Free Sugar FreeThis is our estimate based on online research. | |
Calories: | 491 |
Fat: | 13 g |
Carbohydrates: | 28 g |
Protein: | 71 g |
Cholesterol: | 188 g |
Sodium: | 4311 mg |
Fiber: | 7 g |
Sugars: | 1 g |
Calculated per serving. |
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