I make this in a Dutch oven. I’ve found using a vessel with less bottom surface area (like a pot, instead of a pan) makes carbonara easier, because the eggs are less likely to scramble by coming in contact with hot metal. Once you get the technique down…go wild! You can add anything you’d like, vegetables, shallots, sausage, garlic scapes.
3 slices of good thick bacon, diced
1 medium-large onion, diced
2 large cloves garlic, minced
Pinch of red pepper flakes
¾ lb. pasta (linguine or spaghetti)
Salt and pepper
Bring a pot of salted water to boil, and cook the pasta until al dente.
Meanwhile, in a Dutch oven over medium heat, cook the bacon. Remove the bacon and set aside, and pour off (but reserve) all but 2 Tbs. of the fat. Sauté the onion until soft, about 5 minutes. Add the garlic and cook until fragrant. Add the red pepper flakes and the bacon and turn heat to low.
Drain the pasta, reserving some of the cooking water. Add the pasta to the onions and garlic. Using a good pair of tongs, toss the pasta to coat. Add a little more bacon fat, if necessary. Turn the heat OFF and let the pan cool for about 30 seconds. Crack the eggs into the pasta, and moving quickly, toss the eggs into the pasta—stirring, tossing, and keeping the pasta constantly moving. Add a little pasta water, if necessary, and continue tossing. Season to taste with salt and pepper.