I first learned how to make spaghetti carbonara the summer I worked at an Italian restaurant, and got engaged. The restaurant and husband are both long-gone, but it was a delicious time and a delicious dish. Dorie’s remake of the recipe sounded like a lot of fun with its substitution of steamed onions for the more typical spaghetti. To be a bit picky, this is not a recipe without carbs, it is, however, a recipe without starches (a pound of onions comes in at about 180 calories, mostly, well, carbohydrates). That does not take away from the virtue of the recipe, since onions are good for us, and of course, it’s pretty delicious!
This is the same general idea as the more traditional recipe:
I’d kind of forgotten, but the butter is melted in the pan, bacon added, and then some cream. Once that’s ready, the onions are added to heat through.
Once the onions are hot, the mixture of the egg yolk and cream are added along with pepper and a bit of salt. This is all mixed together until it just barely begins to thicken and get creamy – adding the Parmesan at the end.
It’s ready to serve at this point, as Dorie suggests next to a Christmas goose. Since this was going to be my main course, I opted for a bit of pasta along with – as recommended in the Bonne Idee.
This was actually quite delicious. I happen to love onions, so for me it was tasty, but I do think this would be particularly good with a roast, chop or steak. As well, I found that the dish did reheat well enough, so that was nice, since even cutting back a bit, it was a bit more than a meal.