Truffle Cream Spaghetti with Bacon Crumble and Caramelized Onion (สปาเก็ตตี้ครีมทรัฟเฟิลหอมใหญ่คาราเมลกับเบคอนครัมเบิล)

1.Heat the olive oil in a frying pan over medium heat. Add the bacon and cook until crisp. Transfer to a plate and allow to cool, then roughly chop into a bacon crumble.

2.Using the same pan, add the sliced onion and cook over medium-low heat until soft and lightly caramelized. Remove from the pan and set aside.

3.Roughly chop half of the caramelized onion and return it to the pan. Add the truffle carbonara sauce and stir to combine. Set aside.

4.Bring a large pot of salted water to the boil. Cook the spaghetti until al dente, reserving about 2–3 tablespoons of the pasta cooking water before draining.

5.Return the sauce to medium heat. Stir in the reserved pasta water until smooth and warmed through.

6.Place the cooked spaghetti onto serving plates and spoon the sauce over the top. Finish with the remaining caramelized onion, bacon crumble, chopped parsley, and freshly ground black pepper before serving.