Spaghetti Carbonara Bacon Cheese (Print-Friendly Version)
Tender spaghetti combined with browned bacon, creamy eggs, and Parmesan cheese for a savory meal.
# Ingredients:
→ Pasta
01 -
1 pound spaghetti
→ Fats and Oils
02 -
2 tablespoons olive oil, divided
03 -
2 tablespoons reserved bacon fat
→ Meat
04 -
8 slices bacon, diced
→ Produce
05 -
1 onion, chopped
06 -
1 clove garlic, minced
07 -
2 tablespoons chopped fresh parsley
→ Liquids
08 -
¼ cup dry white wine
→ Dairy
09 -
4 large eggs, beaten
10 -
½ cup grated Parmesan cheese
11 -
2 tablespoons grated Parmesan cheese (for garnish)
→ Seasonings
12 -
Salt and black pepper to taste
# Steps:
01 -
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook, stirring occasionally, until al dente, approximately 12 minutes. Drain and toss with 1 tablespoon olive oil. Set aside.
02 -
In a large skillet over medium heat, cook diced bacon, stirring frequently, until evenly browned, about 10 minutes. Drain bacon on paper towels, reserving 2 tablespoons of the bacon fat in the skillet.
03 -
Add 1 tablespoon olive oil to the reserved bacon fat in the skillet. Sauté chopped onion over medium heat until translucent. Add minced garlic and cook until fragrant, about 1 minute. Pour in dry white wine and simmer for an additional minute.
04 -
Return cooked bacon to the skillet, then add cooked spaghetti. Toss to coat and heat through, adding more olive oil if the mixture appears dry or sticky.
05 -
Add beaten eggs to the skillet, tossing constantly with tongs or a fork until eggs are just set. Quickly add ½ cup grated Parmesan cheese and toss again to combine. Season with salt and black pepper, keeping in mind the saltiness of bacon and cheese.
06 -
Plate the pasta warm and garnish with chopped fresh parsley and additional grated Parmesan cheese as desired.
# Notes & Tips:
01 -
Use freshly grated Parmesan for best flavor. Be careful when seasoning with salt due to salty bacon and cheese.