Spaghetti Carbonara

Spaghetti Carbonara...because you better cram all those carbs in before January.

Spaghetti Carbonara

Adapted from Cuisine

Serves 3

• 1/2 pound dry spaghetti
• 2 eggs, room temperature
• 1/2 cup parmigiano-reggiano, grated
• 5 slices of bacon
• 3 tablespoons onion, chopped finely
• 1 teaspoon minced garlic
• 2 tablespoons fresh parsley, chopped

Cook pasta in a large pot of boiling salt water. Reserve 1/4 cup of pasta water then drain spaghetti.

Whisk together eggs and parmigiano-reggiano

Cook bacon in a large skillet until crispy on medium heat. Transfer bacon to a paper-towel-lined plate but keep the drippings. Crumble the bacon once cool.

Cook the onion and garlic in the bacon drippings over medium heat until it begins to soften (2 to 3 minutes).  Add 1/2 of the reserved pasta water and the cooked spaghetti. Toss the pasta and cook until the water nearly evaporates (15 seconds).

Turn off the heat and immediately add the egg mixture to the pasta while stir until the eggs cook  and sauce thickens.  Add as much pasta water as needed to reach desired consistency.

Stir in pasta and crumpled bacon. Season with salt and pepper. Serve.