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kosher salt spaghetti bacon extra-virgin olive oil onion egg yolks scallions freshly ground black pepper
Viewed: 15 - Published at: 4 years agoIngredients
- Kosher salt
- 1 pound spaghetti
- 6 ounces bacon, chopped
- Extra-virgin olive oil, if needed
- 1 small onion, chopped (about 1 cup)
- 2 large egg yolks
- 1 bunch scallions, trimmed and chopped (about 1 cup)
- 1 teaspoon freshly ground black pepper
- 1 cup grated Grana Padano or Parmigiano-Reggiano
Method
- Bring a large pot of salted water to boil.
- Slip the spaghetti into the boiling pasta water, and stir.
- Cook the bacon in a skillet over medium heat until the fat has mostly rendered, about 4 to 5 minutes.
- (If your bacon is very lean, you can add a drizzle of olive oil to help start the rendering of the fat.)
- Push the bacon to one side of the pan, and add the onion.
- Let both cook separately until the onion is tender, about 5 minutes, then mix the two back together.
- (If you like, you can drain off the excess bacon fat here and replace it with olive oil.)
- Ladle 4 cups pasta water into the skillet with the bacon and onion, bring to a rapid boil, and quickly reduce the sauce.
- Meanwhile, whisk the egg yolks with 1/4 cup hot pasta water in a small bowl.
- When the sauce has reduced by about half and the spaghetti is al dente, scoop the pasta into the sauce with tongs or a spider.
- Add the scallions, pepper, and salt to taste.
- Toss the pasta until it is coated in the sauce and the scallions are wilted.
- Remove the pan from the fire, and quickly mix in the egg yolks, stirring until creamy.
- Toss the pasta with the grated cheese, and serve immediately.
