- I halved this recipe — a pound of pasta is just too much unless I’m cooking for company.
- Sorry Tyler, but 7-8 minutes is not enough time to caramelize onions. Take it slow and cook them for 20-25.
- I wasn’t happy with the way the bacon and onion cooked together. The bacon didn’t crisp up enough, and the onions browned too much if I turned up the heat. Instead, cook the bacon first without cutting it up and crumble it when it’s crispy, and cook the onions in the bacon fat. Yup, this recipe is not low fat.
- Use lots and lots of fresh cracked pepper.
- Use good, freshly grated Parmesan. You can get a huge wedge at Costco and it lasts forever since it’s such a hard cheese. Believe me, you will never go back to the pre-shredded, flavorless stuff. It’s expensive but less expensive than buying bag after bag of shredded whenever you need it.
- Kosher salt
- Extra virgin olive oil
- 8 bacon slices, sliced crosswise into thin strips
- 1 onion, chopped
- 4 large eggs
- 6 tbs heavy cream
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 lb spaghetti
- Cracked black pepper
- 1/4 cup chopped flat leaf parsley
Bring a big pot of salted water to a boil for the spaghetti.
Heat a 3-count of oil in a skillet over medium heat. Add the bacon and onion and cook for 7-8 minutes, until the onion is carmelized and the bacon crisp. While that’s going, crack the eggs into a big bowl. Add the cream and cheese and whisk. Scrape the bacon and onion with the cooking fat into the bowl.
Throw the spaghetti into the boiling water and cook until it’s al dente. Scoop out about 1/4 cup of the cooking liquid and add it to the bowl with the egg and bacon.
Drain the spaghetti, add it to the bowl, and give everything a good toss. Invert a plate on top of the bowl to hold in the heat and let the pasta set for 5 minutes. Remove the plate, toss in some salt, pepper, and parsley, and boom: You’ve got spaghetti carbonara!