Spaghetti Carbonara with Sauteed Onion

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YIELD

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YIELD: 4 servings
TOTAL TIME: 20 minutes
ACTIVE TIME: 10 minutes
DIFFICULTY: Easy

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INGREDIENT 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
White onion, chopped 170 g / 6 oz 1 medium
Eggs 180 g 4 large eggs
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

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]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 7-8 minutes.

In a large serving bowl, whisk together eggs, cream and Parmesan cheese. Scrape the cooked bacon and onion into the bowl along with the cooking fat.

Add spaghetti and reserved pasta water to the 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. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • You can use pancetta instead of bacon 
  • Garlic bread makes a nice accompaniment 

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