Make Marc Murphy’s Spaghetti all Carbonara, from Landmarc


What do you crave at 1 in the morning? If you’re Marc Murphy of the Landmarc restaurants (in Tribeca and Columbus Circle), it’s pasta. Murphy serves his Spaghetti alla Carbonara until 2 a.m., and it’s on special on Tuesday nights. He shares the recipe for it here.

“I grew up eating spaghetti carbonara, and it is my all time favorite late-night food to make. When I was younger, I would make spaghetti carbonara for my friends because it required so few ingredients, and was therefore inexpensive to make,” says Murphy. “At Landmarc, we serve food until 2 a.m., and this dish is the best thing to eat after a long night out. It’s like an Italian hangover cure.”

Marc Murphy’s Spaghetti alla Carbonara

Yield: 4

1 tablespoon olive oil
1 pound slab bacon, diced small
1 pound spaghetti
3 whole eggs, at room temperature
1 cup grated Parmesan cheese
1 teaspoon freshly ground black pepper
2 tablespoons kosher salt

Over high heat, bring one gallon of water to a boil. Add salt and pasta, and cook 10 to 12 minutes.

In a large sauté pan over medium heat, combine the olive oil and bacon, and cook until bacon is crisp, about 8 minutes. Remove from heat and keep bacon and fat hot.

In a large mixing bowl, combine the eggs, cheese, and black pepper. Drain the pasta and add to the egg mixture. Add the bacon and bacon fat. Stir until the eggs are cooked and the pasta is well-coated and creamy, and serve.

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This article from the Village Voice Archive was posted on January 18, 2011


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