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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]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 7-8 minutes.
3 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.
4 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.
5 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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