How do you like your eggs and bacon? Pasta-fied is the correct answer here.
At Commoner & Co., the two present themselves as Bacon Carbonara, influenced from the Roman carbonara. Typically, the dish features spaghetti with salty guanciale and a sauce of creamy egg, Pecorino Romano, and a generous amount of black pepper.
Commoner’s version features house-made pasta along with some clever and functional adjustments to the classic dish.
Pecorino is replaced with Parmesan, which isn’t as sharp but has a nuttier profile. Guanciale is replaced with its distant American cousin, bacon.
However, the real star of this dish is the egg. The soft-poached egg accents the richness, while cured egg yolk provides a saltiness and complex umami to complement the Parmesan.
While the Bacon Carbonara is a breakfast dish, it still eats like a hearty dinner. Come hungry.
Commoner & Co. is located at 6960 E. Sunrise Dr. For more information, visit commonertucson.com.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
