Carbonara is a classic Italian pasta made with egg yolks and lots of Parmesean cheese. This is a delicious twist on the classic. I use a fried egg on top which gives the dish great texture from the egg white while the yolk combines with the cooked pasta to create an amazing sauce. All for under $1!
2 Tablespoons extra virgin olive oil
¾ slice bacon or pancetta, chopped small
2 Tablespoons finely chopped shallot
2 Clove garlic, chopped
3 ounces dry linguine or spaghetti, cooked
1 Teaspoon olive oil
1 Large Egg
1 Tablespoon Parmesan, grated
1 Pinch black pepper
Bring a medium size pot of salted water to a boil. Add the pasta and cook until al dente (slightly firm). When the pasta is about half cooked you can start the sauce.
In a large non-stick skillet over medium heat add the 2 Tablespoons of olive oil. Once hot add the bacon. Cook for 1 minute until golden. Add the shallots and cook 1 minute until slightly golden. Add the garlic and stir. Using tongs to lift the cooked (al dente) pasta out of the water and directly into the sauté pan bringing some of the pasta water with the pasta. Stir to combine pasta with ingredients in the pan. You will not have a sauce but the pasta will be evenly coated with all of the ingredients. If it is too wet simmer for one minute to reduce the liquid.
Transfer the pasta to a plate.
In a small non-stick skillet over medium heat add the teaspoon of olive oil. Once hot crack in the egg and add a pinch of salt. Cook to desired doneness (I prefer over easy so the yolk creates the “carbonara” style sauce when you eat it). Place the egg over the pasta. Sprinkle with the cheese and the pepper and enjoy!