Spaghetti Carbonara
Description
This pasta is a great brunch dish because it combines bacon and eggs with onions and spaghetti. Toss grated cheese on top and you have a fast and easy meal that is delicious as well.
Ingredients
Kosher salt
6 oz. bacon, chopped
extra-virgin olive oil, as needed
1 medium onion, chopped (about 1 c.)
1 lb. spaghetti or your favorite pasta
2 large egg yolks
1 bunch scallions/green onions, trimmed and chopped (about 1 c.)
1 t. freshly ground black pepper
1 c. freshly grated Grana Padano, Parmigiano Reggiano or Parmesan cheese
chopped fresh parsley
Directions
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Bring a large pot of well salted water to a boil for the pasta.
Wash scallions/green onions and chop. Peel onion and chop. Chop bacon.
Cook bacon in a large skillet over medium heat until fat has mostly rendered, about 4 - 5 minutes. (If bacon is very lean, add a drizzle of olive oil to help start the rendering of the fat.)
Push bacon to one side of the skillet; add onion. Let both cook separately until the onion is tender, about 5 minutes, then mix the two together. (If desired, drain off the excess bacon fat and replace it with olive oil, or just leave it.) Ladle 4 c. hot pasta water into the skillet with the bacon and onion, bring to a rapid boil, and quickly reduce the sauce.
While sauce is reducing, add the pasta to the boiling water.
Meanwhile, whisk the egg yolks with 1/2 c. hot pasta water in a small bowl. When the sauce has reduced by about half and the spaghetti is al dente, scoop the pasta into the sauce with tongs. Add the scallions, pepper and salt to taste. Toss the pasta until it is coated in the sauce and the scallions are wilted.
Remove the pan from the heat, and quickly mix in the egg yolks, stirring until creamy.
Toss the pasta with the grated cheese and chopped parsley, and serve immediately.