Spaghetti Carbonara

Claire Whitley  | Crumbs

Claire Whitley | Crumbs

My birthday was last week, and I decided I wanted pasta for dinner. I didn’t want Alfredo, or spaghetti or mac and cheese though. As I was browsing through Pinterest, I came across something that looked absolutely delicious: spaghetti carbonara.

I could have pasta, bacon and a light version of spaghetti. I was so happy that I wanted to share the recipe with everyone.

Serves: 6

Ingredients:

1 lb. spaghetti

1/2 large onion, diced (about 1 cup)

1/2 lb. bacon (regular or turkey bacon), diced

5 eggs

1/4 cup milk

1/4 cup parmesan (or more)

1 tsp. freshly ground black pepper

Olive oil

Directions:

1. Bring a big pot of salted water to a boil on the stove.
2. While waiting for the water to boil, cook bacon in a large skillet over medium-heat, stirring every few minutes, until nearly crispy.
3. Add the diced onion to the skillet, and continue cooking until the bacon is crispy and the onion is translucent.
4. In a separate, small bowl, whisk together eggs, milk, parmesan and black pepper until well-blended. Set aside.
5. Once the pasta water is ready, add the spaghetti and cook until it is al dente.
6. Drain out the pasta water, and return the pasta to the hot pot immediately.
7. Stir the pasta with one hand and pour the egg mixture into the pasta and continue to toss until the egg mixture is cooked into the pasta. (You may see a few tiny clumps, but in general, the eggs will just coat the individual pieces almost like a sauce.)
8. Add in the bacon and onion mixture and toss until mixed.
9. Serve immediately.

Claire Whitley can be reached at [email protected]