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Spaghetti Carbonara
Spaghetti Carbonara
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Classic Italian bacon carbonara: Spaghetti tossed in rich Parmesan and egg sauce, ready in 20 minutes.
Ingredients:
  • 1 pound spaghetti
  • 2 tablespoons olive oil, divided, or as needed
  • 8 slices bacon, diced
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 0.25 cup dry white wine
  • 4 large eggs, beaten
  • 0.5 cup grated Parmesan cheese
  • salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
Instructions:
  • 1. Bring a large pot of salted water to a vigorous boil. Cook spaghetti until al dente, about 12 minutes. Drain and toss in 1 tablespoon of olive oil before setting aside.
  • Cook diced bacon in a large skillet over medium heat until evenly browned, about 10 minutes. Transfer bacon to paper towels to drain, leaving 2 tablespoons of bacon fat in the skillet.
  • Combine olive oil with the flavorful bacon fat in the skillet. Sauté chopped onion over medium heat until translucent. Stir in minced garlic and cook until fragrant for about 1 minute. Pour in wine and cook for an additional minute.
  • Add the crispy bacon back into the skillet along with the cooked spaghetti. Mix well to ensure everything is coated and heat through, adding extra olive oil if needed. Stir in the beaten eggs and continue to toss everything with tongs until the eggs are just set. Sprinkle in 1/2 cup of Parmesan cheese and toss once more. Don't forget to season with salt and pepper, keeping in mind the saltiness of the bacon and Parmesan.
  • Garnish with fresh parsley and additional Parmesan cheese before serving while warm.

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