INGREDIENTS
NAME | WEIGHT | VOLUME |
|---|---|---|
Salt | For pasta water | - |
Spaghetti pasta (or from Pantry Essentials) | 450 g / 1 lb | - |
Pasta water, reserved | 60 g | 60 mL / ¼ cup |
Olive oil, extra virgin | 15 g | 15 mL / 1 tbsp |
Bacon, cut into thin strips | 8 oz | 8 slices |
Yellow onion, chopped | 150 g | 1 medium onion |
Eggs | 180 g | 4 large eggs |
Heavy cream | 75 g | 90 mL / 6 tbsp |
Parmesan cheese, grated | 15 g | ¼ cup |
Salt | to taste | - |
Black pepper, freshly ground | to taste | - |
Parsley, chopped | for garnish | - |
METHOD
- Bring a large pot of salted water to a boil. Add spaghetti and cook until a few minutes before al dente. Drain, reserving ¼ cup pasta water.
- In a skillet, heat olive oil over medium heat. Add bacon and onion and cook until onion is caramelized and bacon is crisp, about 7 to 8 minutes.
- In a large serving bowl, whisk together eggs, cream and Parmesan cheese. Scrape the cooked bacon and onion into bowl, along with the cooking fat.
- Add spaghetti and reserved pasta water to bowl and toss. Place a plate on top of the bowl to hold in the heat and let sit for 5 minutes.
- Remove the plate, garnish with salt, black pepper and parsley. Serve.
NOTES
You can use pancetta instead of bacon
Garlic bread makes a nice accompaniment
