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Spaghetti Carbonara (by Tyler Florence)

byparsley1|Mar 12, 2012

Spaghetti Carbonara (by Tyler Florence)
  1. PREP
  2. 15 m
  • COOK
  • 15 m
  • TOTAL
  • 30 m

A super easy recipe when hungry and in a hurry. I substituted half & half instead of heavy cream. I feel that it tastes just as good, and with much less fat/calories. Just to reiterate, this is basically Tyler Florence's recipe, I just wanted it up here because I can tell that I'm going to probably eat this, a lot. IT'S AWESOME!

INGREDIENTS

SERVES 5

  • 1/4 tsp Kosher Salt
  • 1 tbsp Extra Virgin Olive Oil
  • 8 slices Sliced Bacon
  • 1 cup Onions
  • 4 Egg, Large
  • 6 tbsp Half & Half
  • 1/4 cup Parmesan Reggiano
  • 1 lb Spaghetti
  • 1 tbsp Pepper, Black
  • 1/4 cup Parsley

DIRECTIONS

1 Bring a big pot of salted water to a boil for the spaghetti.
2 Heat a 3-count (Meaning pour olive oil for 3 seconds) of olive oil in a skillet over medium heat. Add the bacon and onion and cook for 7 to 8 minutes, until the onion is caramelized and the bacon is crisp. While that is cooking, crack the eggs into a large serving bowl. Add the cream and cheese and whisk together. Scrape the bacon and onion into that bowl along with the cooking fat.
3 When water has come to a boil, throw in the spaghetti and stir to separate the strands; cook for 8 to 9 minutes, until al dente. Scoop out about 1/4 cup of the pasta cooking water and add that to the bowl with the bacon and eggs. Drain the spaghetti, add it to the bowl, and give everything a toss. Invert a plate on top of the bowl to hold in the heat and let the pasta set for 5 minutes. Remove the plate, toss in some salt and lots of cracked black pepper and the parsley and you are done!
4 Reference: http://www.bakespace.com/recipes/detail/The-Ultimate-Spaghetti-Carbonara-by-Tyler-Florence/25238/