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Print this Recipe    Carbonara 18

SPAGHETTI CARBONARA
4 generous servings

2 Tbsp olive oil
3/4 lb bacon, chopped
1/2 cup chopped onion
12 oz spaghetti (dry)
3 eggs
1 1/4 cup whipping cream
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground pepper
Additional freshly grated Parmesan cheese

Heat oil in heavy large skillet over medium heat. Add bacon and
saute until just beginning to brown, about 4 minutes. Add onion
and saute until onion is translucent, about 4 minutes. Drain oil
from skillet.

Cook spaghetti in large pot of boiling, salted water until just
tender but still firm to bite. Drain well. Whisk eggs with cream
and 1/4 c. Parmesan in large bowl to blend. Add spaghetti and
toss to coat. Transfer spaghetti to skillet with bacon and onion.
Cook over low heat until mixture thickens and is heated through,
stirring frequently; do not boil. Season with salt and pepper.
Divide among plates. Serve, passing additional Parmesan.

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