Add fresh greens and caramelized tomatoes for summer. Fresh greens like arugula give the pasta a nice, nutty flavor that pairs well with savory bacon.
Servings : 4 Prep Time : 20 minutes Total Time : 30 minutes
- 2 tbsp kosher salt
- 16 oz spaghetti (reserve pasta water)
- 4 oz bacon, chopped to ½ inch pieces
- 2 oz grated parmesan
- 4 egg yolks
- 2 whole eggs
- Freshly ground black pepper, to taste
- Salt, to taste
- 8 oz cherry tomatoes, halved
- 12 oz arugula
In a large pot, boil water and kosher salt. Add pasta, stirring occasionally. While pasta cooks, chop bacon into ½ inch pieces and grate parmesan.
In a medium saucepan, brown bacon. With a wooden spoon, strain and remove bacon bits. Reserve 1 tsp of bacon fat.
Once the pasta is cooked al dente, strain and reserve ¾ cup of pasta water.
Heat reserved bacon fat in a saucepan on medium-high. Sear the tomatoes, cut side down. Season with salt and pepper. Sear tomatoes until juices evaporate and edges are browned. Gently remove tomatoes.
In a large mixing bowl, combine egg yolks, whole eggs, and grated parmesan until well incorporated. Add pasta water to the egg mixture by tablespoon until it becomes the consistency of heavy cream (not all of the water will be used).
Add cooked spaghetti to the egg mixture and toss well. Once they are thoroughly mixed, add bacon, tomatoes, and arugula. Toss again.
Divide, serve, and enjoy.