Easy Weekday Spaghetti Carbonara

Some time ago at Delishably.com, I wrote an article entitled You Can "Carbonara" Just Like Olive Garden where I explained in great detail how to replicate a meal that was, at that time, being served at Olive Garden restaurant. 

It's a great recipe (if I do say so myself), but not one that you can quickly whip up when your family is starving. It's more of an I-have-all-Sunday-afternoon-to-cook type of recipe. If you do have all afternoon, please visit my Delishably page. If you don't, try this one. 

Easy Weekday Spaghetti Carbonara

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 large yellow onion, diced
• 3/4 pound turkey bacon, diced
• 2 cloves garlic, minced
• 12 ounces of dry spaghetti
• 1 large egg
• 1/3 cup half and half
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat olive oil and butter in a large skillet over medium heat until the butter melts and begins to foam. Add diced onion and turn the heat to medium-low. Cook, stirring occasionally, until the onion begins to turn golden. Be patient. This will take about 10 minutes. Return the heat to medium; add the diced turkey bacon and continue to cook, stirring occasionally, until the bacon is cooked and crisp. Add garlic and stir until fragrant, about 30 seconds. Remove from heat.
2. Beat together the egg, half and half, and parmesan cheese. Set aside.
3. Cook spaghetti in boiling salted water according to package directions. Reserve 1/2 cup of pasta water. Drain the spaghetti well and return to the pan.
4. Immediately add the onion/bacon mixture and toss; add the egg/half and half mixture and toss again until spaghetti is coated with sauce. If the sauce seems a bit thick, add a bit of the reserved pasta water.

Makes 4 generous servings. Top with additional grated Parmesan if desired.