Celebrate National Spaghetti Day on January 4th with this quick recipe for Spaghetti Carbonara. Since it contains bacon and eggs, it can also be used as a brunch dish when you’re looking for something unique for the buffet.
Spaghetti Carbonara (adapted from allrecipes.com):
- 1 pound spaghetti
- 2 tablespoon olive oil, divided
- 8 slices of bacon, diced
- 1 onion, chopped
- 1 clove of garlic, minced
- 4 eggs, beaten
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley to garnish
- Parmesan cheese to garnish
Cook spaghetti pasta until al dente and drain well. Toss with 1 tablespoon of oil and set aside.
In a large skillet, cook diced bacon until slightly crisp; remove and drain onto paper towels. Save 2 tablespoons of bacon fat, adding that and remaining tablespoon of oil to large skillet. Add onion and cook over medium heat until onion is translucent; add garlic and cook for another minute.
Return bacon to pan, then add spaghetti. Toss to coat and heat through (add more olive oil if it seems dry or is sticking together). Add eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese and toss again; add salt and pepper to taste.
Serve immediately with parsley sprinkled on top and extra Parmesan cheese at table.
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