Apricot Crumble Carbonara

Ingredients

• Spaghetti (12 ounces)
• Bacon (6 slices, chopped)
• Onion (1 medium, chopped)
• Garlic (3 cloves, minced)
• Apricots (1 cup, diced (about 4-5 apricots))
• Eggs (3 large)
• Parmesan cheese (1 cup, grated (plus extra for garnish))
• Fresh parsley (1/4 cup, chopped (for garnish))
• Breadcrumbs (1 cup)
• Butter (2 tablespoons, melted)
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving some 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 bacon grease in the skillet.
3. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
4. Add the diced apricots to the skillet and cook for 2-3 minutes, allowing them to soften and release their juices.
5. In a small bowl, whisk together the eggs and grated Parmesan cheese. Season with salt and pepper to taste.
6. Add the cooked spaghetti to the skillet with the apricots and onions. Pour the egg and cheese mixture over the spaghetti, tossing quickly to coat and create a creamy sauce. If the mixture is too thick, add a splash of reserved pasta water to achieve the desired consistency.
7. In a separate bowl, combine the breadcrumbs, melted butter, and chopped parsley to make the crumble topping.
8. Sprinkle the crumble topping evenly over the spaghetti mixture in the skillet.
9. Place the skillet under the broiler for 2-3 minutes, or until the crumble topping is golden and crispy. Watch closely to prevent burning.
10. Serve the Apricot Crumble Carbonara hot, garnished with additional grated Parmesan cheese and fresh parsley.