Spaghetti Carbonara

By stibo

Ingredients

• 1 lb spaghetti
• 1 tsp olive oil
• 3 thick slices bacon or 4 oz pancetta, cut into 1/4-inch pieces
• 1 small onion, chopped
• 5 lg eggs
• 1/2 c. freshly grated Romano cheese, plus additional for serving
• 1/4 tsp ground black pepper
• 1/4 c. loosely packed fresh parsley leaves, chopped

Details

Servings 4
Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

1. In large covered pot of salted boiling water, cook spaghetti as label directs.
2. Meanwhile, in 12-inch nonstick skillet, heat olive over medium ehat 1 minue. Add bacon and cook until browned. With slotted spoon, transfer bacon onto paper-covered plate. Pour off all but 2 tbsp fat from skillet; add chopped onion and cook 5-6 minutes or until tender. Remove skillet from heat.
3. Reserve 1/4 cup pasta cooking water. Drain pasta; add to skillet with reserved water & bacon. Cook on medium, stirring, until water is absorbed. In bowl, whisk eggs with Romano cheese and pepper.
4. Remove skillet from heat; stir in egg mixture (heat from pasta will cook eggs). Add parsley and toss until pasta is wll coated. Spoon into warm pasta bowl; serve with Romano and coarselyground pepper to taste.