Yo-lk quiero carbonara

Using up leftover egg yolks or egg whites is sometimes a hassle but in this case, it was more of a delightful endeavor.

Spaghetti alla Carbonara


Ingredients:

1 lb. uncooked spaghetti
1 medium onion. finely chopped
2 egg yolks, plus 1 large egg
3/4 cup Parmigiano-Reggiano
1/3 cup Pecorino Romano
1/4 cup heavy cream
1 heaping tablespoon of minced garlic
2 tablespoon olive oil
6 strips of bacon
pinch of nutmeg
salt and pepper for seasoning

Directions:

Cook the pasta as directed. While the noodles are cooking, heat the oil in a skillet and cook bacon. Once the bacon has been almost fully cooked, remove it from the pan and reserve 3 tablespoons of bacon fat and oil in the pan. Back on the heat, cook onion and garlic until tender. Add bacon bits back in.
Whisk together egg, yolks, cream, salt&pepper, nutmeg, and cheeses in a bowl.
Drain spaghetti and add to the pan with onion, garlic, and bacon. Remove pan from heat and quickly add egg mixture. Combine well and serve immediately.

**I finished mine with chopped fresh parsley.