1. Dry Brine the Filets
Salt the filets generously and let them sit uncovered for about 1 hour at room temperature. You can also let them sit uncovered in the refrigerator overnight for even better flavor.
2. Prep the Bacon
Cut the bacon into bite-sized strips, about 1/4 to 1/2 inch wide. Set aside.
3. Make the Carbonara Base
In a bowl, whisk together 3 whole eggs and 1 egg white. Add 1 cup of grated Parmesan cheese and a generous amount of fresh ground black pepper. Mix well and set aside.
4. Prep the Parsley and Pasta
Finely chop the parsley and set it aside for garnish. Measure out 12 oz of pasta.
5. Preheat the Cast Iron
Heat the cast iron skillet and add a little avocado oil. Let it fully preheat before adding anything. The skillet should be at least 300 degrees.
6. Cook the Bacon
Add the bacon to the skillet and cook until rendered and just slightly crispy. Remove the bacon and let it drain on paper towels. Do not throw out all the bacon grease. Pour off a little if needed, but leave enough in the skillet to sear the steaks.
7. Boil the Pasta
Bring a pot of water to a boil. Add salt and a small amount of olive oil. Cook the pasta just shy of al dente since it will continue cooking a little later. Before draining, save some of the pasta water.
8. Sear the Filets
Once the pasta goes into the water, start cooking the filets. In the hot cast iron skillet with the reserved bacon grease, sear the steaks for 3 minutes on the first side. Flip and sear the second side for 3 minutes.
9. Add Butter and Garlic
After both sides are seared, add butter and garlic to the skillet. Continue cooking until the filets reach your desired temperature. Pull them at 125 degrees for medium rare or 130 degrees for medium.
10. Let the Steaks Rest
Move the filets to a cutting board and let them rest for about 10 minutes so the juices can settle back into the meat.
11. Cool the Pasta Slightly
Transfer the drained pasta to a large wok or pan. Let it cool just a little so the egg mixture does not scramble when added.
12. Loosen the Noodles
Add a little reserved pasta water to the noodles until they loosen up and slide around easily. You want them hydrated, not soupy.
13. Combine the Carbonara
Pour the egg and cheese mixture over the pasta. Add most of the bacon, saving a little for topping. Toss everything together until the noodles are evenly coated.
14. Let it Set
Cover the pan for a minute or two to let the sauce firm up slightly and cling to the noodles.
15. Slice the Filets
Slice the rested filets into strips.
16. Plate and Garnish
Plate the carbonara, top with sliced filet, the reserved bacon, chopped parsley, and a little Pecorino Romano or Parmesan.
