Italian Truffle Cheese Carbonara

INGREDIENTS

• 8 oz spaghetti

• Thick cut bacon (4–6 slices)

• 1/2 red onion cut into slivers

• 1/2 tablespoon olive oil

• 2 egg yolks – room temperature

• 1/2 c Pine River Italian Truffle Cheese Spread

• 1/2 c Parmesan cheese

• Fresh cracked pepper

• Reserved 1 cup hot pasta water

DIRECTIONS

1. Cut bacon into about 1" pieces, place bacon in large skillet over medium-low heat and cook until crispy. Turn off heat and leave bacon in the skillet along with rendered fat, set aside.

2. Heat olive oil in a skillet on medium-high heat and saute onions until soft.

3. In a medium sized bowl whisk together egg yolks, grated parmesan, black pepper, and the Italian Truffle cheese spread until it forms a thick paste.

4. Boil pasta in salted water until al dente, turn off heat and reserve 1 cup pasta water before draining (very important).

5. Add hot drained pasta directly to skillet with bacon and fat. Add onions, and toss to coat noodles. Pour egg and cheese mixture over pasta, after pan has cooled slightly.

6. Add only 1/4 c of hot pasta water to pasta, stir and toss to create a velvety sauce, add more pasta water a little at a time if the sauce is too thick.

7. Serve immediately.