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April 8, 2010 / makingitmamastyle

Spaghetti Carbonara

The first time I made this meal, we ate it under the felt playhouse I had just finished for our 2 year old.  It’s a great dinner, but would also be a perfect brunch dish.

Spaghetti Carbonara

  • 1 pound spaghetti
  • 2 TBSP olive oil, divided
  • 8 slices bacon, diced (I use turkey bacon)
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup dry white wine (optional)
  • 4 eggs
  • 1/2 cup + 2 TBSP grated parmesan cheese, divided
  • 1 pinch salt and black pepper to taste
  • 2 TBSP chopped fresh parsley

In a large pot of boiling water, cook spaghetti until al dente. Drain well.  Toss with 1 TBSP olive oil and set aside.

Meanwhile, in a large skillet, cook chopped bacon until slightly crisp; remove and drain on paper towels. Reserve 2 TBSP bacon fat, if possible.  Add remaining 1 TBSP olive oil and heat in reused skillet.  Add onion and cook over medium heat until translucent.  Add garlic and cook 1 minute more.  Add wine if desired, cook one more minute (I usually leave this out).

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.

Mix egg and cheese together off heat.  Add beaten eggs with cheese to the dish, tossing constantly with large fork or tongs until eggs are barely set.  Add salt and pepper to taste (remember that bacon and parmesan are already salty!).

Serve immediately with chopped parsley sprinkled on top.  

Serves 8


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