Apricot Cobbler Carbonara

Ingredients

Spaghetti

12 ounces

Bacon

6 strips, chopped

Onion

1 medium, diced

Garlic

3 cloves, minced

Heavy cream

1 cup

Egg yolks

4

Parmesan cheese

1 cup, grated

Apricot preserves

1/2 cup

Fresh parsley

1/4 cup, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Instructions

1. Cook the spaghetti according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1 cup of the pasta water.
2. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and set aside, leaving the rendered bacon grease in the skillet.
3. In the same skillet, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
4. Stir in the apricot preserves and heavy cream, mixing until well combined and heated through, about 2-3 minutes.
5. In a small bowl, whisk together the egg yolks until smooth. Gradually pour the egg yolks into the skillet while stirring continuously to prevent scrambling.
6. Add the cooked spaghetti to the skillet, tossing until the pasta is evenly coated in the sauce. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
7. Stir in the grated Parmesan cheese and the cooked bacon, mixing thoroughly. Season with salt and black pepper to taste.
8. Serve the Apricot Cobbler Carbonara hot, garnished with fresh parsley.