Spaghetti Carbonara
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Spaghetti Carbonara

Servings

6

Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 1 pound spaghetti

  • 2 tablespoon olive oil

  • 1 pound bacon, diced. (Yes, pancetta is traditional)

  • 1 onion (chopped)

  • 2 clove garlic (pressed)

  • 1/4 cup dry white wine

  • 6 eggs (Yes, egg yolks are traditional)

  • 1/2 cup grated parmesan Reggiano cheese (Yes, pecorino is traditional)

  • 1 dash Salt & pepper to taste

Directions

  • Boil the pasta until its al dente, toss with a tablspoon of olive oil and put aside.
  • In a bowl, mix the cheese, eggs and pepper well. Set aside.
  • Fry the bacon, put it aside, reserving 2 tablespoons of bacon fat. Drain the bacon in paper towels to absorn some fat.
  • Fry the onions in the bacon pan until translucent, then add the garlic.
  • Add the cooked bacon and the pasta into the pan, and get it all very hot.
  • Put the pasta and bacon mix to a large (pre-heated) serving bowl.
  • Pour in the egg/cheese and toss until the eggs are just set. Add more olive oil if too sticky.
  • Garnish with parsley and some extra parmesan and serve immediately!

Notes

  • While this is not exactly traditional, at least it doesn’t have cream or Velveeta!