Name: Spaghetti Carbonara
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb spaghetti; 2 tbsp olive oil, divided, or as needed; 8 slices bacon, diced; 1 medium onion, chopped; 1 clove garlic, minced; 1/4 cup dry white wine; 4 large eggs, beaten; 1/2 cup Parmesan cheese, grated; 1 tsp kosher salt, to taste; 1/4 tsp black pepper, to taste; 2 tbsp fresh parsley, chopped; 2 tbsp Parmesan cheese, grated, for serving

Steps

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 olive oil, and set aside. 12 min
Place bacon in a large skillet over medium heat; cook and stir until evenly browned, about 10 minutes. Drain bacon on paper towels, reserving 2 tbsp bacon fat in the skillet. 10 min
Add olive oil to the bacon fat in the skillet. Add onion and cook over medium heat until translucent. Add garlic and cook until fragrant, about 1 minute. Add wine and cook 1 minute more. 5 min
Return bacon to the skillet; add spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or sticks together. Add eggs and cook, tossing constantly with tongs or a large fork, until eggs are barely set. Quickly add Parmesan cheese and toss again. Season with kosher salt and black pepper, remembering that bacon and Parmesan are very salty. 5 min
Serve warm with fresh parsley sprinkled on top and extra Parmesan cheese at the table.

Chef's notes

Pull the skillet off the heat before adding the eggs -- residual heat from the pasta and pan is enough to set them; if the pan is too hot you will scramble them instead of forming a silky sauce. Beat the eggs at room temperature before adding them; cold eggs shock the pan and are more likely to curdle. Reserve a cup of pasta cooking water before draining; a splash stirred in after the eggs go in loosens the sauce and helps it cling evenly to the spaghetti without scrambling. Bacon and Parmesan both carry significant salt, so taste before seasoning with kosher salt -- the dish almost never needs as much as you expect. Carbonara does not hold well: serve immediately straight from the pan, as the egg sauce tightens and turns gluey within minutes of sitting.

Source: SABRINATEE ↗ · rated ★ 4.5 by 2,048 people there

Spaghetti Carbonara

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