Pasta Carbonara ✅

Ingredients

• 1 pound Spaghetti or Fettuccine
• 1/2 lb thick bacon, diced (about 4 slices)
• 4 eggs
• 1/2 cup grated Parmesan cheese, divided
• 1 tablespoon olive oil
• 3/4 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• Salt and black pepper to taste
• 2 T chopped fresh parsley (optional)

Steps

1. In a large pot of boiling salted water, cook the pasta until al dente.

2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels.

3. Meanwhile in a small bowl, beat the eggs and mix in about half of the cheese.

4. Reserve 2 T of bacon fat; add 1 T olive oil, and re-heat the skillet.

5. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine and cook one more minute.

6. Add cooked bacon, plus onion and garlic mixture to a large bowl.

7. When the pasta is al dente use tongs to move it to the bowl. Let it be hot and dripping wet.

8. Toss everything to combine, allowing the pasta to cool just enough so that it doesn't make the eggs curdle. (That's the tricky part.) Reserve some of the pasta water.

9. Add the beaten eggs with cheese to the bowl and toss quickly to combine once more. Add some reserved pasta water to keep mixture from drying out.

10. Add the rest of the Parmesan, and more reserved pasta water as necessary.

11. Salt and pepper to taste (Remember, bacon and Parmesan are both salty)

12. If you want, sprinkle with fresh chopped parsley.

13. Serve at once with more pepper and Parmesan at the table.

Notes