Pasta carbonara is the ultimate indulgence. Who doesn’t love long spaghetti noodles coated in cream, egg, cheese and bacon? As the internet can attest, the rich sauce goes well on just about anything from squash to steak, but when I came across this recipe for onion carbonara I was skeptical. Did I really want to eat a pile of onions?
As it turned out, I did. This recipe isn’t just a testament to carbonara’s transformative powers; it’s a nod to the versatile, humble onion. Gently steaming thin slices removes their bite and renders them al dente. They’re a sweet base (or topping) for anything, and simple, quick carbonara was no exception.
Don’t worry if it’s still a healthy choice to swap low-calorie onions for high-carb pasta when there’s bacon, butter and heavy cream in the mix. Just grab a fork and dig in.
Skill level: Beginner to medium. Some recipes are drop-dead simple while others require more kitchen experience.
This book is for: People who love classic recipes with a few ingenious tricks to make them easier.
Other recipes to try: Salt-crusted beef tenderloin grilled in cloth, black pepper tofu, no-knead bread
Verdict: Carbonara steals the show from cheesy skillet bread and greens.
Onion Carbonara
4 servings as a starter, 2 servings as a main dish
4 oz. (110 g.) sliced applewood-smoked bacon
3 large yellow onions (about 12 oz./340 g. each)
½ cup (120 ml.) heavy cream
1 large egg yolk
2 Tbsp. unsalted butter
Fine seas salt and freshly ground black pepper
2 Tbsp. freshly grated Parmesan cheese, plus extra for sprinkling
• Stack the slices of bacon, wrap in plastic wrap and place in the freezer to firm. This will make them easier to cut.
• To cut the onions using a meat slicer, cut off the root end of each onion and discard. Then cut off the other ends. With a paring knife, core each onion by cutting a cone-shape from the root end of the onion, much as you would remove the stem of an apple. Stand each onion on one end and cut a vertical slit from top to bottom, just reaching the center. This will result in long strands of onion rather than rings when the onion is sliced. Set the slicer to cut 1/8-inch (3 mm.) slices. Place a flat end of an onion against the blade and slice. Alternatively, to cut by hand, leave the root ends intact, but cut a slit in each onion as above, then cut across the onion to make 1/8 (3 mm.) slices. Separate the onion slices into strands. Place the longer strands in a bowl and reserve the shorter ones for another used. You should have about 8 cups (1.9 liters) loosely packed onions.
• Place a steamer basket in a pot over simmering water. Place the onion strands in the basket, cover, and steam for 5 to 10 minutes. Taste one to make sure the sharp onion flavor has mellowed to your liking. Remove the basket from the pot. (This can be done a few hours before serving.)
• Remove the bacon from the freezer, unwrap and cut crosswise into 1/8-inch (3 mm.) strips. Put in a large nonstick skillet and saute over medium-high heat, stirring often, for about 5 minutes, until crisp and browned.
• Meanwhile, in a small bowl, mix together ¼ cup (60 ml.) of the cream and the egg yolk. Set aside.
• Transfer the bacon to paper towels to drain. Pour out the fat and wipe the pan clean with a paper towel. Return the pan to the burner. Add the butter and melt over medium heat. Add the bacon and the remaining ¼ cup cream and simmer 30 seconds. Add the onions and ½ teaspoon each of salt and pepper. Toss and cook for 2 to 3 minutes, until the onions are hot. Remove the pan from heat and stir in the reserved cream mixture and the Parmesan. Taste and add additional seasoning if needed.
• With a pair of tongs, lift each portion, letting excess sauce drip back into the pan and arrange in small mounds on serving plates. Serve sprinkled with additional Parmesan, if desired.
Reprinted with permission from 10 Speed Press
This article appears in Readers’ Choice 2016.