Spaghetti Carbonara
Author: Frank Conner
Average Rating: 4
Published: 2020-09-24
Spaghetti Carbonara
2 tbsp olive oil
8 oz bacon
1 onion (medium-size)
1 pound spaghetti (dried)
4 eggs (choose large ones)
1/3 cup half-and-half
2/3 cup parmesan cheese
black pepper (freshly cracked)
1/8 tsp nutmeg

Bring a large pot of salted water to a boil for the spaghetti. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon/pancetta and onion and cook until the onion is caramelized and the bacon is crisp. By now, your water should be boiling. Add the spaghetti. Make sure to cook until al dente––dont overcook the pasta!

Meanwhile, in a large serving bowl, whisk together the eggs, half and half, and cheese. Scrape in the bacon and onion, along with the cooking fat. If its really hot, allow the bacon to cool off for 1-2 minutes in the pan before adding it to the bowl.

Before draining the pasta, scoop out about 1/3 cup of the cooking water and slowly whisk it into the bowl with the bacon and eggs. Drain the spaghetti and add to the bowl. Toss quickly and place a plate on top of the serving bowl to cover completely. Let sit for 5 minutes. Remove the plate and toss with black pepper and nutmeg (if using).
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