Spaghetti Carbonara
Seriously easy and loaded with richness, this Spaghetti Carbonara is going to be a favorite weeknight dinner!
Servings: 6
Ingredients
- 1 box (16 ounces) spaghetti noodles
- 1 tablespoon olive oil
- 8 slices bacon, chopped (can use Pancetta)
- 1 medium white onion, chopped
- 1 clove garlic, minced
- 4 large eggs, beaten
- 2 cups Parmesan cheese, grated, plus 2 tablespoons for topping
- 1 pinch salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- In a large pot of boiling salted water, cook spaghetti until al dente (about 8-10 minutes). Drain. (Can reserve a cup of pasta water just in case you want a thinner sauce.) Toss with 1 tablespoon of olive oil, and set aside.
- In a large skillet over medium heat, add chopped bacon and cook until crisp; remove and drain onto paper towels.
- To the same skillet over medium heat, add chopped onion. Do not wipe down the skillet before adding the onion.
- Once onion is translucent (about 3-5 minutes) add the minced garlic, and cook for one more minute.
- Add the spaghetti noodles back into the pan and toss to coat and heat through. Reduce the heat to low.
- In a medium bowl, mix together eggs and parmesan cheese. Add this to the noodles and cook, tossing constantly with tongs until eggs and parmesan develop into a light sauce over the noodles.
- Add in bacon, salt and pepper to taste, and top with remaining parmesan cheese. (And chopped parsley for garnish if you so desire.)
- Serve immediately.