Spaghetti Carbonara with Sauteed Onion

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A slight twist on classic carbonara, including onions

YIELD

4 Servings

TOTAL TIME

20 minutes

DIFFICULTY

Easy

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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

  1. 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.  
  2. 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.
  3. 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.
  4. 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. 
  5. 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