Name: Spaghetti Carbonara with Tomatoes
Ingredients: 1 pound Barilla Spaghetti; 5 bacon strips, chopped; ¼ cup white wine; ½ cup heirloom cherry tomatoes, halved; 1 large lemon, juiced; 1/3 cup Parmesan, grated; 3 eggs; 3 tablespoons heavy cream; ½ teaspoon freshly cracked pepper; 2 cups bread crumbs or panko crumbs; 2 tablespoons lemon zest; 2 tablespoons olive oil; 2 tablespoons fresh parsley; Salt to taste

Ingredients

Scale

1 pound Barilla Spaghetti
5 bacon strips, chopped
¼ cup white wine
½ cup heirloom cherry tomatoes, halved
1 large lemon, juiced
1/3 cup Parmesan, grated
3 eggs
3 tablespoons heavy cream
½ teaspoon freshly cracked pepper
2 cups bread crumbs or panko crumbs
2 tablespoons lemon zest
2 tablespoons olive oil
2 tablespoons fresh parsley
Salt to taste

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Instructions

In a medium skillet over medium high heat, cook bacon for 5 minutes, do not crisp. Discard drippings and add wine, tomatoes and lemon juice until nearly evaporated. Approximately 5 minutes.
In a large bowl combine Parmesan, eggs, heavy cream and pepper.
Cook spaghetti according to package directions. Drain, reserving ¼ cup pasta water.
Immediately add the cooked spaghetti to the egg mixture, toss to coat and thin out sauce with reserved pasta water. Cover and set aside.
In a medium pan over medium low heat, combine bread crumbs (or panko), olive oil, lemon zest, parsley and salt and cook to lightly toasted; about 3 minutes, stirring frequently.
Serve spaghetti and top each serving with breadcrumb mixture.