Spaghetti Carbonara

    Spaghetti Carbonara


    1685 people made this

    About this recipe: A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering.

    Serves: 8 

    • 500g spaghetti
    • 1 tablespoon olive oil
    • 8 slices bacon, diced
    • 1 tablespoon olive oil
    • 1 onion, peeled and chopped
    • 1 clove garlic, crushed
    • 3 tablespoons dry white wine (optional)
    • 4 eggs
    • 60g (1/2 cup) grated Parmesan cheese
    • 2 tablespoons chopped fresh parsley
    • salt to taste
    • ground black pepper to taste
    • 2 tablespoons extra grated Parmesan cheese

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large saucepan of boiling salted water, cook spaghetti until al dente. Drain well. Toss with 1 tablespoon of olive oil and set aside.
    2. Meanwhile in a large frying pan, cook chopped bacon until slightly crisp; remove and drain onto kitchen paper towel.
    3. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil and heat in the same frying pan. Add chopped onion and cook over medium heat until onion is transparent.
    4. Add garlic and cook 1 minute more. Add wine if desired; cook 1 more minute.
    5. 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.
    6. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set.
    7. Quickly add Parmesan cheese and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
    8. Serve immediately with chopped parsley sprinkled on top and extra Parmesan cheese at the table.

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