Bacon & Apple Autumn Carbonara
- Servings: 2
- Prep: 10
- Cook Time: 15
SHARE RECIPE
INGREDIENTS:
| 8–10 oz | Spaghetti |
| 4 slices | Thick-cut Bacon, diced |
| 1 firm | tart Apple (Honeycrisp or Granny Smith), sliced into thin matchsticks |
| 2 | large Eggs + 1 Egg Yolk |
| 3/4 cup | freshly grated Pecorino Romano or Parmesan cheese |
| 1 tsp | Freshly cracked black pepper |
| 1 tbsp | Fresh Thyme or a pinch of Nutmeg |
| Reserved pasta water |
DIRECTIONS:
Tips
- Cook pasta in boiling salted water until al dente. Reserve 1 cup of starchy pasta water before draining.
- In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, but keep the rendered fat in the pan.
- Add the apple matchsticks (and thyme/nutmeg if using) to the bacon fat. Sauté for 3–4 minutes over medium-high heat. You want them to be slightly golden and softened but still holding their shape.
- In a small bowl, whisk the eggs, yolk, grated cheese, and black pepper until it forms a thick paste.
- Add the hot, drained pasta and the crispy bacon back into the skillet with the apples. Toss well so the pasta is coated in the residual bacon fat.
- Turn off the heat. Pour the egg and cheese mixture over the pasta. Immediately begin tossing and stirring rapidly, adding a few splashes of the reserved pasta water. The heat from the pasta will create a silky, glossy sauce without scrambling the eggs. Serve immediately with extra black pepper.
