My only problem with this recipe is that my wife doesn’t like it because she does not think the eggs are cooked (because I hide the part where I dump in the hot bacon fat).
Of course pasta with hot fat and bacon are not quite in my wife’s diet plan so I understand that part, but man is this a good recipe. As a matter of fact, just writing this makes me want to go ahead and cook some tomorrow.
Spaghetti Carbonara
Ingredients
- 1 pound spaghetti
- 1 tablespoon olive oil
- 8 slices bacon, diced
- 1 tablespoon olive oil
- 4 eggs
- 1 onion, chopped
- 1 clove garlic, minced
- 1/4 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- 1 pinch salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
Procedure
- In a large pot of boiling salted water, cook spaghetti pasta until al dente.
- Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels.
- Reserve the bacon fat
- Add 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent.
- Next. add minced garlic, and cook 1 minute more.
- Add wine if desired
- Cook one minute.
- Beat Eggs in separate bowl
- Return cooked bacon to pan; add cooked and drained spaghetti.
- Add beaten eggs
- Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together.
- Toss constantly with tongs or large fork until eggs are barely set.
- Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
- Toss with 1 tablespoon of olive oil, and set aside.
- Finally, serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
The hot spaghetti and hot oil will cook the eggs almost immediately – but if you are afraid of disease from raw eggs – you can cook longer, bake in oven to make baked spaghetti, or you can raise your own chickens so you are confident in the quality…