Spaghetti Carbonara
Ingreadient
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1 pound spaghetti
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2 tablespoons olive oil, divided, or as needed
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8 slices bacon, diced
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1 onion, chopped
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1 clove garlic, minced
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¼ cup dry white wine
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4 large eggs, beaten
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½ cup grated Parmesan cheese
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salt and black pepper to taste
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2 tablespoons chopped fresh parsley
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2 tablespoons grated Parmesan cheese
Direction
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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.
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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.
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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.
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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).
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Serve warm with chopped parsley sprinkled on top and extra Parmesan cheese at the table.
