This week, Marc Murphy, Executive Chef and owner of Landmarc and Ditch Plains, shared his idea of a perfect last meal with us. It’s simple, comforting, and indulgent—we like how he thinks.
Murphy would send himself off with a big bowl of carbonara (recipe below!) and a bottle of Sassicaia, a red from Tuscany. And instead of sweets, he’d finish it off with a whole epoisses. As he wisely noted, “I’m not going to regret it in the morning.”
Spaghetti a la Carbonara
Serves 6 to 8 people
1 pound spaghetti
6 whole eggs
2 cups grated Parmigiano-Reggiano
1 pound slab bacon (cut into small dice)
fresh cracked black pepper
Bring a large pot of salted water to a boil. In a large bowl, combine eggs, cheese and pepper and mix well. Cook bacon in a sauté pan until golden brown. Cook pasta to al dente and drain (reserve some pasta water). Add hot pasta and bacon (with all the fat) to egg and cheese mixture and mix well (add some pasta water if mixture is too dry.) Season with salt, if necessary, and serve.
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29 Bedford Street