Spaghetti Carbonara

Spaghetti Carbonara (adapted from Gimme Some Oven)

1 lb. spaghetti

1/4 yellow onion, diced

1/2 lb. bacon, diced

5 eggs

1/4 cup milk

1/4 cup Parmesan (or more)

1/2 tsp freshly ground black pepper

1/2 tsp salt

olive oil

Bring a big pot of salted water to a boil on the stove. (We're talking 1-2 tablespoons, depending on the size of your pot!)

While waiting for the water to boil, place the bacon in a large skillet over medium-heat and cook until it is nearly crispy, stirring every few minutes. Drain most of the bacon grease, leaving about a tablespoon, and add the onion to the skillet, and continue cooking until the bacon is crispy and the onion is translucent. Remove onions and bacon with a slotted spoon to a paper-towel covered plate.

In a separate bowl, whisk eggs, milk, Parmesan, salt, and black pepper until well-blended. Set aside.

When the salted water boils, add the spaghetti and cook until al dente. (Usually about 9-10 minutes.)

When the pasta is ready, quickly drain out the pasta water, and return the pasta to the hot pot immediately. Turn the heat down to medium. While stirring the pasta with one hand, use the other to pour the egg mixture into the pasta and continue to toss until the egg mixture thickens and coats the pasta. (It will look like a light sauce and leave a trail when a spoon is dragged through the bottom of the pot) Add in the bacon and onion mixture and toss until mixed. Taste and add more salt if desired.

Garnish with extra Parmesan and/or chopped fresh parsley. Serve immediately!