Pork Fat Rules: Pasta Carbonara


Pasta Carbonara might be the quickest, cheapest, easiest and tastiest dish ever. How can you go wrong with pasta in a creamy, cheesy bacon sauce?! Pork fat rules.
Pasta Carbonara

Serving size 1

-2 strips of bacon, chopped

-1 garlic glove, chopped

-Freshly ground pepper

-1 serving size of any kind of pasta (If using spaghetti, handful one-inch wide. If using penne, three handfuls)

-1 egg

-Kosher salt

-3 large spoons of grated Parmigiano-Reggiano

Cook your pasta as instructed by the box. Drain and run pasta under cold water to stop cooking. In a pan, over medium heat, cook the chopped bacon until crispy, about 5 minutes.

Remove the bacon and reserve on a plate. Pour out some of the bacon oil, but keep a good amount, depending how much you like pork fat. Add the garlic and a few grinds of the pepper mill. Sauté for 30 seconds. Add the pasta and crispy bacon and cook for about a minute. Remove the pan off the heat and add raw egg, mixing quickly so the egg doesn’t scramble. Season generously with salt and some more pepper. Add cheese. Eat.


Syying Chan lives in Williamsburg and when she’s not cooking Recession Specials for One, she can probably be found waiting in line for a taco from the Endless Summer taco truck.