Ever since first making Carbonara, I have been a wee bit obsessed. How did I go so many years without having it in my life? It comes together so quickly, which is perfect for a weeknight meal. We had been exploring the ghost town near Aspen all afternoon and we all arrived home starving. 15 minutes later, we all had plates of spaghetti for dinner. Miss F even ate her spinach, but only in the same bite as bacon. She can eat her weight in bacon. This recipe was inspired by Drizzle and Dip.
3 egg yolks
¼ cup heavy creamy
½ cup Parmesan cheese
Fresh diced parsley or dried flakes
¼ teaspoon salt
½ pound bacon, cut into lardons
½ small onion, chopped
juice of one lemon
12 ounces spaghetti
2 cups baby spinach leaves
Whisk together the eggs, cream, Parmesan, parsley and salt together in a bowl. In a large non stick pan, fry the bacon until crisp and set aside. Drain all but on tablespoon of the bacon grease; sauté the onion for 3 minutes. Deglaze the pan with the lemon juice.
Prepare the spaghetti per package instructions. Drain the pasta and while still warm, add to the onions. Pour cream mixture into the spaghetti, and stir over low heat for one minute. Stir in the spinach and stir for one minute more over low heat. Top with bacon and serve with additional Parmesan.
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