If you ever thought pasta carbonara was intimidating to make, then you're in luck. I have tried making pasta carbonara before, but the eggs always ended up scrambling because the pan was too hot or something.
Cooking a fried egg to put over the top of the pasta is MUCH easier. All you have to do is wait for the egg whites to get cooked through and the yolk should still be runny. It's quiet heaven, cutting into the egg and getting a combination of the pasta and bacon together. Just remember to save the pasta water, that's the part I always forget sometimes! I'd kind of like one of those pasta pans that you keep in the big pot of boiling water while the pasta is cooking. That way, the pasta water won't get dumped down the drain and you won't forget it. I'd make this again anytime.
I used cooking spray to cook the fried eggs and reduced the amount of butter used. There's enough here for 3 servings actually. You can opt to leave out the butter completely if you'd like because the pasta water makes the sauce pretty creamy. I used about a tablespoon for ours to make it a little richer. 🙂
Servings: 3
Points Plus: 9 (figured using the WW calculator on their website)
Ingredients from Martha Stewart
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 ½ 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 ¼ 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.
PrintLate Night Pasta
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
Instructions
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 ½ 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 ¼ 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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