Creamy Spaghetti Carbonara
By berrie
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Ingredients
- 1 pound spaghetti
- 1 tablespoon olive oil
- 8 slices bacon (diced)
- 1 tablespoon olive oil
- 1 onion (diced)
- 1 clove garlic (minced)
- 1/4 cup dry white wine (optional)
- 4 eggs
- 1/2 cup grated Parmesan cheese
- 1 pinch salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well and wash with cold water. Set aside.
Step 2
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon grease and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
Step 3
In a small bowl, beat eggs and 1/2 cup Parmesan cheese together.
Step 4
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. Remove from heat. Add in egg mixture and toss thoroughly. The mixture should turn into a creamy sauce. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Step 5
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
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