After seeing a post on foodgawker yesterday I had Spaghetti Carbonara on the brain.. I wanted it.. but I had to make a run to the store to get a few things, and being the high yesterday was 27°F that was not going to happen, so I had to settle for leftover lasagna last night... sigh, lol.
Today though it was nearly 50°F, so making a run to the supermarket at lunchtime was no biggie, I made my list, stashed my reusable shopping bag into my purse this morning on my way out the door and when noon rolled around I was out the door like a bat outta hell. I got everything I needed and shoved it into the tiny fridge at work and even through the mediocre gyro I had for lunch (from a local diner that delivered a freakin' hour later!) I couldn't wait to get home and make dinner.
As soon as I got home I got cracking on dinner.. mmmmmmmmmmmm.. nothing like hearty And quick.. yay!
makes 3 generous servings
1 12 oz. box spaghetti
5-6 pieces bacon, cubed (I used turkey bacon)
1 small onion, diced
2 cloves garlic, minced
2 Tbs. olive oil
freshly ground pepper
1/4 C grated parmesano reggiano cheese
- In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
- Meanwhile in a large skillet,add diced bacon and cook for 1-2 minutes, Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more.
- Toss the cooked and drained spaghetti into the pan. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and stir it until eggs are barely set (Stir, stir, stir, for at least a full minute). Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty) and cover for 2 minutes to let the flavors meld together
- Serve immediately with salad on the side (or your veggie of choice)