Carbonara

Ingredients

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Bacon

  Raw, cured pork

  4 strip or 48g

• Onions

  Raw

  ½ medium or 55g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Heavy whipping cream

  Fluid

  2 tbsp or 30g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

Directions

1. Cook pasta to al dente in salted boiling water according to package directions. Drain.
2. Heat oil a large nonstick skillet with high sides over medium-high heat. Add the bacon and cook for a few minutes until the bacon starts to cook and crisp at the edges. Remove from heat and chop.
3. Add the onions, season with salt and pepper, and sauté for about 5 minutes.
4. In a small bowl, whisk together the eggs, heavy whipping cream, parmesan cheese, and season with salt and pepper to taste.
5. Add chopped bacon to the drained pasta. Working very quickly, add in the egg mixture and combine until every strand of spaghetti is covered (the heat from the pasta will cook the egg if you work quickly).
6. Plate and serve immediately.