photo credit: Alexandra Mascali
It’s time for Friday Night Bites! Swim suit season is almost here, so Elizabeth is sharing her recipe for a lighter twist on traditional Spaghetti Carbonara. My son Nicholas says, it’s the best he’s ever had, and would head down the street to the Mascali’s house if he knew Elizabeth was making it today. Hope you give it a try and invite some friends over to enjoy it with you. There’s nothing like starting the weekend off with good food and fun.
I love it because you can whip it up in 30 minutes using ingredients you should always stock: spaghetti, Parmesan cheese, bacon, onion & garlic, eggs and half and half. Plus, it feels and tastes like you made a real special dish! Toss together a salad and serve with warm bread, wine and good company and you’re good to go. – Elizabeth
Tip: If you want to go even lighter and healthier, you can use whole grain spaghetti and turkey bacon.
Elizabeth’s Spaghetti Carbonara
- 1 16 oz. box thin spaghetti
- 1 16 oz. package bacon
- 1 Tbsp. bacon grease
- 1 large onion, diced
- 4 cloves garlic, diced
- 1/3 cup half and half
- 3 eggs
- 1 ¼ cup fresh grated parmesan cheese
- cracked black pepper
- crushed red pepper (optional)
- While waiting for large pasta pot of water to a boil (follow instructions on package – don’t forget to salt the water), cook bacon according to directions and set aside, reserving 1 Tbsp. of bacon grease.
- Add bacon grease to a sauté pan and heat on low, add onion and garlic and cook until onions are translucent, approximately 10-12 minutes.
- Add thin spaghetti to boiling water.
- Crumble all but 4-6 slices of bacon into onion mixture and continue cooking on low heat. Add half and half, salt, pepper and crushed red pepper (optional) to taste.
- In a separate bowl, beat eggs well and mix in 1 cup Parmesan cheese.
- When spaghetti is al dente (boiled for approximately 5-6 minutes), remove from pot using tongs and add to onion/bacon mixture, toss with tongs and keep on low heat.
- Empty pasta water from pot and pour spaghetti back into empty warm pot and mix in egg mixture, tossing again with tongs until fully incorporated.
- Using tongs, place a serving on each plate, garnish with a sprig of parsley and reserved crumbled bacon and serve with remaining Parmesan cheese, salt, pepper and crushed red pepper on the side.
Enjoy and cheers to the weekend! Friday Night Bites is a weekly food series from the Partybluprints Blog.