Firstly, there is always a risk of food poisoning when consuming raw or undercooked eggs, so please don’t try this recipe if you’re at all hesitant about eating raw eggs!
That being said, if you’re feeling a bit sloppy, this is an incredibly decadent version of the classic Italian dish Carbonara. It’s yolk heavy and filled with fatty bacon and salty parmesan, and a quick drizzle of chili crisp adds an extra layer of spice. Best served with a giant glass of dry wine, or an extra-thick vodka martini.
Serves 4.
Sloppy Carbonar-ish
Ingredients
- 5 strips thick-cut bacon
- 4 cloves garlic sliced
- 1/4 cup white wine
- 2 eggs
- ¾ cup grated parmesan cheese
- 1 lb fresh pasta
- Salt and pepper to taste
- 4 egg yolks optional
- Chili crisp optional
Instructions
- Put a large pot of water on to boil. In a skillet, over medium heat, cook the bacon until crisp, then remove and chop coarsely. Place the pan back over heat and add the sliced garlic. Cook until soft, then add wine and remove from heat.
- In a bowl, whisk together eggs, 4 yolks and parmesan cheese. When the pasta is cooked, reserve 1/2 cup of pasta water, then drain and add to the pan with garlic, add the beaten eggs, reserved water and chopped bacon, and toss over low heat. Continue to toss and swirl until the egg mixture has thickened, and then season, to taste, with salt and pepper.
- Divide between 4 bowls and top with a raw egg yolk and chili crisp—if you want!
