Servings: 8
Uncooked spaghetti
1 lb
Olive oil
2 tbsp., divided
8 slices, diced
1 medium onion, chopped
1 clove, minced
Dry white wine
¼ cup
4 medium eggs, slightly beaten
Parmesan cheese
½ cup + 2 tbsp., grated
to taste
Fresh ground black pepper
to taste
Fresh parsley
2 tbsp.
Spaghetti Carbonara
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  • Cook spaghetti following the package directions until al dente. Drain, return to the pot, toss with 1 tbsp. olive oil. Set aside.
  • Fry diced bacon till crisp, drain excess fat on paper towels.
  • Reserve 2 tablespoons of bacon fat in the skillet. Add the remaining tbsp. olive oil, heat and fry onions until translucent, stirring frequently. Add garlic, cook briefly till fragrant (1 minute); add wine and bring to a simmer.
  • Add bacon into the pan, let heat. Transfer spaghetti into the pan, stir with a wooden spoon to coat in the sauce. If it seems too dry, add more olive oil.
  • Quickly pour beaten eggs into the spaghetti mixture, tossing non-stop until just set. Immediately add ½ cup Parmesan and toss.
  • Taste for salt. Season with pepper and more salt, if desired. Transfer to plates, sprinkle with grate Parmesan and parsley; serve immediately.