BLT Carbonara

Method

Directions

1. 1
   In a large pot, boil water with kosher salt. Add pasta, stirring occasionally. While the pasta cooks, chop bacon into 1/2 inch pieces and grate parmesan.
2. 2
   In a medium saucepan, brown the bacon. Strain and remove the bacon bits with a wooden spoon, reserving 1 tsp of bacon fat.
3. 3
   Once the pasta is al dente, strain and reserve 3/4 cup of pasta water.
4. 4
   Heat the reserved bacon fat in a saucepan on medium-high. Sear the tomatoes cut side down, season with salt and pepper, and cook until juices evaporate and edges brown. Gently remove the tomatoes.
5. 5
   In a large mixing bowl, combine egg yolks, whole eggs, and grated parmesan. Add pasta water by the tablespoon until the mixture is the consistency of heavy cream (you won't use all of it).
6. 6
   Add the cooked spaghetti to the egg mixture and toss well. Once thoroughly mixed, add bacon, tomatoes, and arugula. Toss again.
7. 7
   Divide, serve, and enjoy.