Spaghetti Carbonara

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IngredientsSpaghetti Carbonara

  • 1 pound spaghetti pasta
  • 1 tablespoon olive oil
  • 3 slices thick cut bacon (or 4 ounces pancetta)
  • 1 small onion
  • 5 large eggs
  • 1/2 cup freshly grated pecorino Romano cheese
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 cup loosely packed fresh parsley leaves

Directions

  1. In a large cover pot of salted boiling water, cook spaghetti is label directs.
  2. Meanwhile, in 12 – inch nonstick skillet, heat oil on medium 1 minute.
  3. Add bacon and cook until browned.
  4. With slotted spoon transfer bacon to paper towels. Pour off all but 2 tablespoons bacon fat from skillet; add onion and cook 6 minutes or until tender. Remove skillet from heat.
  5. Reserve 1/4 cup pasta cooking water. Drain pasta; add a skillet with reserved water and bacon. Cook on medium, stirring until water is absorbed. In bowl, whisk eggs with the Romano and 1/4 teaspoon coarsely ground black pepper.
  6. Remove skillet from heat; stir in egg mixture. Add parsley and toss until the pasta is well coated. Spoon into warm pasta bowls; serve with Romano and coarsely ground black pepper to taste

 

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