Creamy Spaghetti Carbonara with Spring Onions {Annah}

I will admit from the start that I did not actually make this recipe. I was able to get Tyler to jump in the kitchen and make it. With that being said, this recipe is at a beginners level. It did not take him long to prep and cook and it has very easy steps to follow.

Another disclaimer is that we did not have all the exact ingredients so we did improvise as we went, and we made it vegetarian. For as easy as the recipe was it was not full on flavor. This is probably because it calls for bacon and that was not added to our carbonara. We ended up adding a lot more Parmesan cheese to our plates to give it more flavor. Tyler also thought that there was too much of a lemon flavor.

Overall we did not like this enough to make it again. However, if this recipe was made with all the ingredients that it calls for it might taste better. Don't tell Tyler but I told him that I liked it, that is all apart of training a husband. If I told him that it wasn't good he may stop cooking that one precious day of the week!

Serves 6, Total cook time 45 minutes

Ingredients

• Salt and black pepper
• 1 pound dried spaghetti (used fettuccine)
• 1/2 pound guanciale, pancetta or bacon
• 8 small spring onions or scallions, trimmed
• 2 cloves garlic
• 2 tablespoons EVOO
• 4 eggs
• 1 cup finely grated parmigiano-reggiano or grana padano (used Romano cheese)
• 1/2 lemon, for squeezing

Directions

Fill a large pot with water and bring to a boil. As the water heats, season it well with salt. You should be able to taste the salt in the water (like the ocean!).

Add the spaghetti and cook, stirring often to prevent sticking, until al dente.

Drain the pasta over a medium bowl, reserving about 1 1/2 cups of the cooking water.

Cut the guanciale into 1/2-inch pieces. Cook in a large, deep skillet over medium heat, stirring until crisp, 5 minutes. Transfer to paper towels to drain, reserving the fat in the pan.

Slice the onions crosswise thinly; chop the garlic. Add the EVOO, onions and garlic to the skillet; cook over low heat for 1 minutes. Turn off the heat and let cool for 1 minutes.

Whisk the eggs until well blended. Stir them into the onion mixture in the skillet.

Dump the hot spaghetti into the skillet. Using tongs, toss the pasta with the egg mixture. Add some of the reserved pasta water to thin the sauce.

Wait until the egg mixture has coated all of the spaghetti, then sprinkle in the cheese and guanciale and continue to toss, adding cooking water as needed.

Season with salt and freshly ground black pepper and toss well. Squeeze the lemon half over the pasta. Serve immediately.