Spaghetti Carbonara (by Tyler Florence)
| Prep Time: 15 min | Serves: 5 |
| Cooking Time: 15 min | Yield: 4-6 |
A super easy recipe when hungry and in a hurry. I substituted half & half instead of heavy cream. I feel that it tastes just as good, and with much less fat/calories. Just to reiterate, this is basically Tyler Florence's recipe, I just wanted it up here because I can tell that I'm going to probably eat this, a lot. IT'S AWESOME!
Ingredients
- 1/4 tsp Kosher Salt
- 1 tbsp Extra Virgin Olive Oil
- 8 slices Sliced Bacon
- 1 cup Onions
- 4 Egg, Large
- 6 tbsp Half & Half
- 1/4 cup Parmesan Reggiano
- 1 lb Spaghetti
- 1 tbsp Pepper, Black
- 1/4 cup Parsley
Directions
Bring a big pot of salted water to a boil for the spaghetti.
Heat a 3-count (Meaning pour olive oil for 3 seconds) of olive oil in a skillet over medium heat. Add the bacon and onion and cook for 7 to 8 minutes, until the onion is caramelized and the bacon is crisp. While that is cooking, crack the eggs into a large serving bowl. Add the cream and cheese and whisk together. Scrape the bacon and onion into that bowl along with the cooking fat.
When water has come to a boil, throw in the spaghetti and stir to separate the strands; cook for 8 to 9 minutes, until al dente. Scoop out about 1/4 cup of the pasta cooking water and add that to the bowl with the bacon and eggs. Drain the spaghetti, add it to the bowl, and give everything a toss. Invert a plate on top of the bowl to hold in the heat and let the pasta set for 5 minutes. Remove the plate, toss in some salt and lots of cracked black pepper and the parsley and you are done!
Reference: http://www.bakespace.com/recipes/detail/The-Ultimate-Spaghetti-Carbonara-by-Tyler-Florence/25238/