Spaghetti and onions carbonara from Around My French Table: More Than 300 Recipes from My Home to Yours (page 153) by Dorie Greenspan

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Notes about this recipe

  • Breadcrumbs on April 05, 2011

    p. 153 - I simply couldn’t imagine this dish w steamed onions so instead, I melted some butter in a large pan and slowly caramelized the thinly sliced onions then set-aside for later. I also chose to cook the bacon ahead used the bacon fat as a base for the sauce in place of the 1 tbsp butter DG suggests. (this also saved dirtying another pan!!). Though DG mentions that when Michel Richard originally created the dish he intended the onions to replace the spaghetti in an original Carbonara, we took DG’s Bonne Idee from the side-bar and decided it would be tasty over spaghetti. A quick and delicious meal, especially if you prep the bacon and onions ahead. The sweetness of the caramelized onions is what took this dish from good to great in our books.

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