Spaghetti Carbonara
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.5 out of 5 stars
(2.03k)
Ingredients
8 servings
- 1 pound spaghetti
- 2 tablespoons olive oil, divided, or as needed
- 8 slices bacon, diced
- 1 onion, chopped
- 1 clove garlic, minced
- ¼ cup dry white wine
- 4 large eggs, beaten
- ½ cup grated Parmesan cheese
- salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
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Preparation
Step 1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, toss spaghetti with 1 tablespoon olive oil, and set aside.
Step 2
Place diced bacon in a large skillet over medium heat; cook and stir until evenly browned, about 10 minutes. Drain bacon on paper towels, reserving 2 tablespoons bacon fat in the skillet.
Step 3
Add 1 tablespoon olive oil to bacon fat in the skillet. Add chopped onion and cook over medium heat until onion is translucent. Add minced garlic and cook until fragrant, about 1 minute. Add wine and cook 1 minute more.
Step 4
Return cooked bacon to the skillet; add cooked spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or sticks together. Add beaten eggs and cook, tossing constantly with tongs or a large fork, until eggs are barely set. Quickly add 1/2 cup Parmesan cheese and toss again. Season with salt and pepper (remember that bacon and Parmesan are very salty).
Step 5
Serve warm with chopped parsley sprinkled on top and extra Parmesan cheese at the table.
Step 6
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