This bacon carbonara is a super rich, classic "bacon and egg" spaghetti dish that's great to serve for company. This recipe also makes an unusual brunch offering.
Ingredients
- spaghetti: 1 pound
- olive oil: 2 Tbsp (divided, or as needed)
- slices bacon: 8 piece (diced)
- onion: 1 piece (chopped)
- clove garlic: 1 piece (minced)
- dry white wine: 0.25 cup
- eggs: 4 piece (beaten)
- Parmesan cheese: 0.5 cup (grated)
- salt and black pepper: (to taste)
- fresh parsley: 2 Tbsp (chopped)
- Parmesan cheese: 2 Tbsp (grated)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, toss spaghetti with 1 tablespoon olive oil, and set aside.
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Place diced bacon in a large skillet over medium heat; cook and stir until evenly browned, about 10 minutes. Drain bacon on paper towels, reserving 2 tablespoons bacon fat in the skillet.
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Add 1 tablespoon olive oil to bacon fat in the skillet. Add chopped onion and cook over medium heat until onion is translucent. Add minced garlic and cook until fragrant, about 1 minute. Add wine and cook 1 minute more.
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Return cooked bacon to the skillet; add cooked spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or sticks together. Add beaten eggs and cook, tossing constantly with tongs or a large fork, until eggs are barely set. Quickly add 1/2 cup Parmesan cheese and toss again. Season with salt and pepper (remember that bacon and Parmesan are very salty).
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Serve warm with chopped parsley sprinkled on top and extra Parmesan cheese at the table. DOTDASH MEREDITH FOOD STUDIOS
