Spaghetti Carbonara

• servings: 6 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

1 box (16 ounces) spaghetti noodles

1 tablespoon olive oil

8 slices bacon, (chopped, can use Pancetta)

1 medium white onion, (chopped)

3 clove garlic, (minced)

4 large eggs, (beaten)

2 cups Parmesan cheese, (grated, plus 2 tablespoons for topping)

1 pinch salt and black pepper, (to taste)

2 tablespoons fresh parsley, (chopped, optional)

Directions

Cook spaghetti al dente.

In a large pot of boiling salted water, cook spaghetti until al dente (about 8-10 minutes). Drain. (Can reserve a cup of pasta water just in case you want a thinner sauce.) Toss with 1 tablespoon of olive oil, and set aside.

Cook chopped bacon.

In a large skillet over medium heat, add chopped bacon and cook until crisp; remove and drain onto paper towels.

Cook onion.

To the same skillet over medium heat, add chopped onion. Do not wipe down the skillet before adding the onion.

Cook garlic.

Once onion is translucent (about 3-5 minutes) add the minced garlic, and cook for one more minute.

Toss spaghetti noodles into sauce.

Add the spaghetti noodles back into the pan and toss to coat and heat through. Reduce the heat to low.

In a medium bowl, mix together eggs and parmesan cheese. Add this to the noodles and cook, tossing constantly with tongs until eggs and parmesan develop into a light sauce over the noodles.

Add in bacon, salt and pepper to taste, and top with remaining parmesan cheese. (And chopped parsley for garnish if you so desire.)

Serve immediately.