Rocco's Spaghetti Carbonara
by Debbie Royer
serves: 4
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Spaghetti Carbonara |
| Ingredients: |
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8 oz |
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spaghetti |
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nonstick cooking spray |
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1 Lg |
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yellow onion, sliced thin |
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salt and pepper |
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4 cloves |
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garlic minced |
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1/2 cup |
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evaporated skim milk |
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2 Lg |
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egg yolks |
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1/3 cup |
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real bacon bits |
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1/3 cup |
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grated parmigiano-reggiano cheese |
| Directions: |
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Bring large pot of salted water to a boil. Add the pasta and cook according to directions. About 10 minutes. Drain. While pasta is cooking, heat a large skillet over high heat. When skillet is hot, spray it with cooking spray and add the sliced onion. Season the onion with salt and pepper to taste and saute, stirring occasionally, for 6 minutes or until almost tender. Reduce the heat to medium-low and add the garlic. Continue to cook until the onion is tender, about five minutes. Meanwhile in a small bowl, whisk together the evaporated milk and the egg yolks. Add the bacon and the pasta to the skillet containing the onions and garlic, and mix well. Remove the skillet from the heat and add the egg mixture. Toss the pasta with tongs to coat it, allowing the residual heat to thicken the sauce. Stir in the cheese and season the pasta with salt and pepper to taste. Serve immediately.
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