This dish was inspired by my friend and mentor Frank Crispo. To satisfy those deep creamy-pasta cravings, you’re not gonna get more decadent than carbonara sauce. Pasta bathed in butter, oil, eggs, bacon, and cheese—it’s a rich dish but enjoy it; you don’t eat this every day.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring a large pot of salted water to a boil, add the pasta, and cook for 8 to 10 minutes or until tender yet firm (al dente).
Step 2
Meanwhile, fill a wide pot with 2 inches of water and add the vinegar. Bring to a simmer over medium heat. Carefully crack 1 egg into a small cup and gently pour the egg into the water. Add a second egg and poach for roughly 2 minutes, or until the whites are just cooked but the yolks are still soft. With a slotted spoon, transfer the eggs to a plate, and blot the bottoms of the eggs dry with paper towels. Repeat with the remaining eggs.
Step 3
Put a deep skillet over medium heat. When the pan is hot, add the bacon and fry until crispy and the fat is rendered, about 4 minutes. Add the oil, butter, garlic, and shallot, and sauté for 1 minute to soften.
Step 4
Drain the pasta well, reserving 1/2 cup of the cooking water. Add the fettuccine to the pan with the bacon and toss well for 1 minute to coat it in the bacon goodness and create a thick, creamy sauce. Thin the sauce with a bit of the reserved pasta water, if needed. Sprinkle in the Parmesan and toss again. Season with salt and pepper.
Step 5
Mound the fettuccine into 4 warm bowls and set a poached egg on top of each. Garnish with chopped chives. Pass more grated cheese at the table.
