For the Love of Dog: Pasta alla Carbonara

Bacon. Eggs. Cheese. They're three of my favorite ingredients. And let's be honest - it's pretty difficult to think of a way to improve upon that classic combo.

Unless, of course, you decide to combine bacon, eggs, and cheese with pasta. Then all bets are off.

Traditional pasta alla carbonara is made with guanciale (pork jowl) and tossed with raw egg. But I thought I'd make a more weeknight friendly version of the recipe by substituting bacon for the guanciale and topping the finished pasta with a poached egg.

Pasta alla Carbonara

6 oz applewood smoked bacon, cut into 1 inch pieces
1/2 lb rigatoni
1 Tbsp unsalted butter
1/3 cup grated parmesan cheese
1 Tbsp freshly ground pepper

Poached Eggs

1 cup distilled white vinegar
2 eggs

Cook bacon until crispy in a large frying pan over medium-low heat. Using a slotted spoon, transfer bacon to a paper towel lined plate and allow to drain. Set the pan with the bacon fat aside to cool slightly.

In the mean time, cook pasta in a large saucepan until al dente. Using pasta server, remove cooked pasta from water and transfer to a large bowl. Set 1/3 cup of pasta cooking water aside in a bowl, and then reduce heat on the remaining water in the pan to medium-low (simmering).

Add 1/2 cup vinegar to two small bowls. Crack one egg into each bowl and let sit for 5 minutes.

Gently drop one egg (and vinegar) into the still boiling pasta water and allow to cook for 2 to 3 minutes (the whites should be firm but the yolk should be runny). Using a slotted spoon, transfer the poached egg to a paper towel lined plate. Repeat with the second egg.

Melt butter with freshly ground pepper (I used the pepper blend pictured below) in the frying pan with reserved bacon fat over medium heat. Add pasta, parmesan, and reserved pasta cooking water and cook until the cheese has melted and the sauce has thickened.