Italian Pasta

Spaghetti Carbonara
Allrecipes

"A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering."

PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min

INGREDIENTS

1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced (panchetta would be wonderful)
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine (optional)
4 eggs
1/2 cup grated Parmesan cheese (I used part fresh Parmesan and part asiago--I would add closer to a cup or cup and a half of cheese)
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley (I didn't measure this, just chopped and sprinkled)
2 tablespoons grated Parmesan cheese


DIRECTIONS

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. (I used leftover bacon I had already cooked so I didn't have the bacon grease and instead used extra olive oil to cook the onion. It turned out fine and still tasted good, but I do think the bacon grease would add an additional flavor element. I look forward to trying it) Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.

Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook on low, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. (Alternative: combine the beaten eggs with the grated Parmesan, and then to pour that mixture onto the spaghetti once the spaghetti has cooled slightly so that it's still hot, but so that the eggs don't cook and the cheese melts seamlessly into the eggs and pasta.) Add salt and pepper to taste. Remember that bacon and Parmesan are very salty.

Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.


I really enjoyed this dish and think you could have a lot of fun by combining your own add-ins for different flavors: Sauteed mushrooms, peas, chopped sun-dried tomatoes.