Favorite Recipes of Maverick Swaniel Harrienger

{December 17, 2016}   Spaghetti with Tomato Carbonara (The Chopped Cookbook, Food Network, 2014, page 19)

Serves four to six.


  • Kosher salt
  • 5 slices bacon, chopped
  • 1 small onion, chopped
  • 2 tablespoons tomato paste
  • 1 pound spaghetti
  • 3 large eggs
  • 0.75 cup grated Parmesan (more for serving)
  • 3 tablespoons fresh flat-leaf parsley leaves
  • Freshly ground black pepper


  1. Bring a large pot of salted water to a boil.
  2. Put the bacon in a cold large skillet.  Cook over medium heat 10 minutes, stirring occasionally.  Transfer to a bowl, using a slotted spoon.  Add the onion to the bacon fat + cook 5 minutes.  Add the tomato paste + cook 1 minute more.  Remove the skillet from the heat + set aside.
  3. Add the pasta to the boiling water.  Cook, according to package directions.  Reserve 1 cup pasta water.  Drain the pasta.
  4. Return the skillet to low heat.  Whisk the eggs + Parmesan in a medium bowl.  Add the beaten eggs, pasta, + half of the pasta water to the skillet.  Cook 2 minutes, stirring continuously until the eggs are thickened + cooked but not curdled.  Add the bacon, parsley, + more reserved pasta water until the pasta is creamy + the sauce coats the pasta.  Season with salt + pepper + serve with additional Parmesan cheese.

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