BLT Carbonara (Edit recipe)

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.

50 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	601
Fat:	21 g
Carbohydrates:	28 g
Protein:	75 g
Cholesterol:	204 g
Sodium:	4436 mg
Fiber:	7 g
Sugars:	1 g
Calculated per serving.

by Crowd Cow

View original recipe

Serves: 4

Ingredients

2 Tbsp Salt, kosher
16 oz Pasta, (spaghetti), reserve pasta water
4 oz Bacon, chopped to .5 inch pieces
2 oz Parmesan Cheese, grated
4 Egg Yolk
2 Eggs, whole
Black Pepper, to taste, freshly ground
Salt, to taste
8 oz Yellow Cherry Tomatoes, halved
12 oz Arugula

Shop

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.