Spaghetti Carbonara
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 15 min |
| Source | AllRecipes.com |
| Yield / serves | 6-8 servings |
| Rating | Delicious |
Ingredients
- 1 lb spaghetti
- 8 slices bacon, chopped
- 1 T olive oil
- 1 small onion, chopped/minced
- 2 cloves garlic, minced
- 1/2 c dry white wine
- 4 eggs, beaten
- 1/2 c Parmesan cheese, grated
- fresh ground black pepper
- 2 T fresh parsley, chopped
Preparation
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat in the skillet; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium-low heat until onion is carmelized/lightly-browned. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute until most of the wine has evaporated.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add pepper to taste; may need some salt too, but doubtful considering the Parmesan & bacon.
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
