A&M: A good carbonara is not easy to find—nor, for that matter, to make. We found Eric’s silky, rich sauce (resulting from generous doses of bacon, egg, and cheese) totally addictive, and peas are a great addition. We also appreciate Eric’s reasons for making this dish: “I refuse on principle to make pasta with butter (or powdered cheese) for my children. I prepared this version for my daughter’s slumber party, and everyone loved it (even the vegetarian).”
1 pound dried spaghetti
1 pound bacon
6 to 10 ounces frozen peas (according to your taste)
4 eggs
1 cup freshly grated Parmesan
Freshly ground black pepper
- Start cooking the pasta (I have long subscribed to the less-water method Harold McGee advocates—he experimented with cooking pasta in only a small amount of water to save energy and found the results to be satisfactory).
- Take the bacon out of the package and cut across the slices into ½-inch-wide blocks. Cook in a skillet over medium heat, stirring and breaking up the blocks with a wooden spoon.
- Dump the peas into a microwave-safe bowl with a little water and micro wave for 3 to 4 minutes until they are warm, stirring halfway through.
- While all the cooking is going on, whisk together the eggs, Parmesan, and pepper (to taste—it’s best to use a lot, but for kids, maybe less) in a large bowl. It should have the consistency of a thick batter.
- When the pasta is al dente, drain it quickly, reserving ½ cup of the pasta water. Whisk the reserved pasta water into the eggs to temper them, then dump the steaming spaghetti into the egg mixture and agitate well to cook the eggs. Add the bacon with a slotted spoon, leaving the fat behind. Some purists will just empty the skillet into the bowl, but that is too much. Mix in the peas, and you’re done. The biggest challenge is to get the bacon and peas mixed in evenly—I recommend steel tongs.
Photography by Sarah Shatz
TIPS AND TECHNIQUES
Eric Liftin: “Modify quantities and proportions as you will. I totally prefer American bacon to pancetta for its crispness in this dish.”
Ody, a Food52 member, recommended adding some chopped onion to the bacon when you sauté it.
ABOUT THE COOK
Eric Liftin is a New York–based architect and web developer with an affinity for seasonal ingredients—many of his Food52 recipes incorporate fresh picks from his garden. When he isn’t building things (like the Food52 website!), he’s cooking breakfast (pancakes), lunch (tomato tarts), and making dessert (lemon birthday cake) for his very lucky kids. Here’s his website: Mesh Architectures (www.mesh-arc.com).
His favorite entertaining tip: “When cooking for others, one dish should be something you know will succeed, and one should be an experiment. Even if it doesn’t succeed, it’s a story that involves everyone.”
WHAT THE COMMUNITY SAID
Elise: “Made this for dinner, and we loved it. Used whole wheat spaghetti to counter the delicious but unhealthier ingredients. Great for a quick meal because it took no time.”