Number of Servings: 6
Prep Time: 30 Minutes
Cook Time: 30 Minutes
1 pound spaghetti
2 tablespoon olive oil
1 pound bacon (diced)
1 onion (chopped)
2 clove garlic (pressed)
1/4 cup dry white wine
1/2 cup grated parmesan cheese
1 dash Salt & pepper to taste
1. Boil the pasta until its al dente, toss with a tablspoon of olive oil and put aside.
2. In a bowl, mix the cheese, eggs and pepper well. Set aside.
3. Fry the bacon, put it aside, reserving 2 tablespoons of bacon fat. Drain the bacon in paper towels to absorn some fat.
4. Fry the onions in the bacon pan until translucent, then add the garlic.
5. Add the cooked bacon and the pasta into the pan, and get it all very hot.
6. Put the pasta and bacon mix to a large (pre-heated) serving bowl.
7. Pour in the egg/cheese and toss until the eggs are just set. Add more olive oil if too sticky.
8. Garnish with parsley and some extra parmesan and serve immediately!
* Remember that parmesan can be quite salty, be sure to taste before adding more salt.
* This is a traditional carbonara recipe, without cream…add some cream if you want, but I dont think the dish needs it. This ain’t “Alfredo and Bacon” here. The pictures are from a different recipe that used cream. Meh.
* Yes, I know traditional carbonara calls for pancetta.