“A super-rich, classic recipe (Creamy Spaghetti Carbonara) with ‘bacon and egg’. Great to serve for company. This recipe (Creamy Spaghetti Carbonara) can be served in your brunch.”
Prep:20 m Cook:20 m Ready In 40 m
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Creamy_Spaghetti_Carbonara
To make this Creamy Spaghetti Carbonara, You’ll need the following Ingredients:
Ingredients:
1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
4 eggs
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
Directions:
1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile, in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in a reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Next, add minced garlic, and cook 1 minute more. Then add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing 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).
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at the table.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
CREAMY SPAGHETTI CARBONARA
Creamy Spaghetti Carbonara
Equipment
- Large Pot
- Large Skillet
Ingredients
- 1 pound spaghetti
- 1 tbsp olive oil
- 8 slices bacon, diced
- 1 tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1/4 cup dry white wine (optional)
- 4 eggs
- 1/2 cup grated Parmesan cheese
- 1 pinch salt and black pepper to taste
- 2 tbsp chopped fresh parsley
- 2 tbsp grated Parmesan cheese
Instructions
- In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
- Meanwhile, in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in a reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Next, add minced garlic, and cook 1 minute more. Then add wine if desired; cook one more minute.
- Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing 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).
- Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at the table.
