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Spaghetti Carbonara
Spaghetti Carbonara


(cooking time: 40 min; 8 servings)

  • Uncooked spaghetti – 1 lb
  • Olive oil – 2 tbsp., divided
  • Bacon – 8 slices, diced
  • 1 medium onion, chopped
  • Garlic – 1 clove, minced
  • Dry white wine – ¼ cup
  • 4 medium eggs, slightly beaten
  • Parmesan cheese – ½ cup + 2 tbsp., grated
  • Salt – to taste
  • Fresh ground black pepper – to taste
  • Fresh parsley – 2 tbsp.
  • 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.