Spaghetti Carbonara

Servings: 4

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A traditional fave we brighten with lemon; scintillate with red pepper, and schmooze irresistible with a creamy egg sauce. Heat of the pasta and starchy hot water cook the egg.




6 ounces smoked bacon, chopped
½ cup chopped yellow onion
2 garlic cloves, minced
12 ounces spaghetti
1 tablespoon olive oil
3 x-large yolks + 1 whole egg, room temp
1 cup grated Pecorino Romano cheese
½ small lemon
½ teaspoon crushed red pepper flakes
2 tablespoons minced fresh parsley


Spaghetti Carbonara
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In a large skillet with Teflon™ nonstick coating, cook bacon just until it begins to crisp; remove all but a little grease in pan. Lightly brown onions with garlic. Remove pan from heat. Meanwhile, cook pasta reserving ½ cup of the starchy water; drain & coat spaghetti lightly with olive oil to keep from sticking together; add to pan; toss with bacon and onions. Whisk eggs with ¾ of the cheese; pour over spaghetti and toss lightly. Mix in pasta water slowly with spaghetti. Squeeze lemon overall; add pepper, parsley, remaining cheese and serve.