Apricot Crisp Carbonara

Ingredients

Spaghetti

8 ounces

Bacon

6 slices, chopped

Eggs

2 large

Heavy cream

1 cup

Parmesan cheese

1 cup, grated

Black pepper

to taste

Salt

to taste

Cinnamon

1/2 teaspoon

Unsalted butter

1/2 cup, cubed

All-purpose flour

1/2 cup

Brown sugar

1/2 cup

Apricots

2 cups, diced

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and set aside, leaving about 1 tablespoon of bacon fat in the skillet.
4. In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream until well combined. Set aside.
5. In another bowl, combine the diced apricots, brown sugar, flour, cubed butter, cinnamon, salt, and black pepper. Mix until the mixture is crumbly and resembles a streusel topping.
6. Add the cooked spaghetti to the skillet with the reserved bacon fat, tossing to coat the pasta evenly.
7. Quickly pour the egg mixture over the spaghetti and toss to coat. The residual heat from the spaghetti will gently cook the eggs, creating a creamy sauce.
8. Transfer the spaghetti mixture to a baking dish and evenly sprinkle the apricot crisp topping over the top.
9. Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and crispy.
10. Serve hot, garnished with additional grated Parmesan if desired, and enjoy this delightful twist on a classic!