Spaghetti with Egg, Onion, and Bacon

Name: Spaghetti with Egg, Onion, and Bacon
Yield: serves 6
Ingredients: 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

December 14, 2011

Spaghetti carbonara has humble roots in the Apennine hills of central Italy, not far from Rome, and was the shepherds’ favorite as they roamed the hilly pastures following the movement of flocks, a practice known as the transumanza. They carried with them some bacon, and made the cheese as they went along. Eggs were used only if available; of course they render the dish richer and creamier, but it is delicious with or without them. Of all of the pasta recipes that I have served in my restaurants throughout the years (starting with Buonavia in 1971, to today’s Felidia, Becco, Lidia’s KC, and Lidia’s Pittsburgh), spaghetti carbonara is definitely the crowd pleaser. It has some of the flavors loved most by Americans: bacon, eggs, cheese, and of course pasta. I’ve added some chopped scallions for freshness; I hope you like it.

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