Spaghetti Carbonara

This dish calls for the best black pepper you can come by. In my book, that would be Tellicherry pepper from the Malabar coast of India.

Ingredients

• 12 oz (dry weight) spaghetti, cooked to not quite al dente
• 6 slices bacon, cooked, drained and crumbled
• 3 eggs, beaten
• 2 tablespoons parmesan cheese, grated
• 1 tablespoon extra-virgin olive oil
• 4 cloves garlic, minced
• 1/2 cup sweet yellow onion, diced
• 1 teaspoon black pepper, freshly cracked

Directions

1. Combine parmesan cheese with eggs in a bowl.
2. In a large skillet, sauté garlic and onions in olive oil until glassy.
3. Add bacon and black papper and stir to heat through.
4. Add spaghetti, stir to coat, continue to cook until pasta is very hot, stirring occasionally.
5. Remove skillet from heat, add egg mixture, stir until eggs are just cooked.
6. Serve immediately.

Advertisement