Spaghetti Carbonara

By ezunich

Ingredients

• 1 lb dry spaghetti
• 4 eggs, room temperature
• 1/2 cup grated Parmigiano-Reggiano
• 1/2 cup grated pecorino
• 8 oz thick-sliced bacon, diced
• 1/3 cup diced onion
• 2 tsp minced garlic
• 1/4 cup chopped fresh parsley
• salt and pepper to taste

Preparation

Step 1

Cook pasta in a large pot of boiling salted water according to package directions. Reserve 1/2 cup pasta water; drain spaghetti.
Whisk together eggs, Parmigiano-Reggiano and pecorino.
Cook bacon in a large saute pan until crisp. Transfer bacon to a paper-towel lined plate; pour off all but 1/4 cups drippings.
Cook onion and garlic in drippings over medium low heat until beginning to soften, 2-3 minutes. Add 1/4 cup reserved pasta water and spaghetti.
Toss pasta to coat; cook until the bubbling subsides and water nearly evaporates, 10-15 seconds. Off heat, immediately add egg mixture to pasta while stirring quickly until eggs cook and sauce thickens. Add remaining pasta water until sauce reaches desired consistency.
Stir in parsley and cooked bacon; season with salt and pepper.