Sunday, September 18, 2016

Easy Weekday Spaghetti Carbonara

Some time ago, as Carb Diva (my super hero alter-ego) I wrote an article entitled You Can "Carbonara" Just Like Olive Garden where I explained in great detail how to replicate a meal that was, at that time, being served at Olive Garden restaurant. 

It's a great recipe (if I do say so), but not one that you can quickly whip up when your family is starving. It's more of an I-have-all-Sunday-afternoon-to-cook type of recipes. If you do have all afternoon, please visit my Carb Diva page. If you don't, try this one. 

Easy Weekday Spaghetti Carbonara 
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large yellow onion, diced
3/4 pound turkey bacon, diced
2 cloves garlic, minced
12 ounces dry spaghetti
1 large egg
1/3 cup half and half
1/2 cup grated Parmesan cheese

Heat olive oil and butter in large skillet over medium heat until butter melts and begins to foam. Add diced onion and turn heat to medium low. Cook, stirring occasionally, until onion begins to turn golden. Be patient. This will take about 10 minutes. Return the heat to medium; add the diced turkey bacon and continue to cook, stirring occasionally, until bacon is cooked and crisp. Add garlic and stir until fragrant, about 30 seconds. Remove from heat.

Beat together the egg, half and half and parmesan cheese. Set aside.

Cook spaghetti in boiling salted water according to package directions. Reserve 1/2 cup of the pasta water. Drain the spaghetti well and return to the pan.

Immediately add the onion/bacon mixture and toss; add the egg/half and half mixture and toss again until spaghetti is coated with sauce. If the sauce seems a bit thick, add a bit of the reserved pasta water.

Makes 4 generous servings. Top with additional grated Parmesan if desired.

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