Spaghetti Carbonara
shared by Jennifer
Details:
-
PT10M
- Prep Time: 10 Minutes PT20M
- Cook Time: 20 Minutes PT30M
- Total Time: 30 Minutes
- Difficulty: Novice
- Serves: 6 people
- Cuisine: American
Bring 4-6 quarts water to boil, add salt and stir in pasta. Cook until al-dente 9-11 minutes. Strain, reserve 1/4 cup pasta water.Meanwhile, in a large pan
Ingredients:
- 1 pound dried spaghetti
- about 2 tablespoons kosher salt for pasta water
- 7 slices thick cut bacon, diced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/4 cup freshly grated Romano cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 eggs
- fresh cracked pepper
- fresh chopped parsley
Directions:
- Bring 4-6 quarts water to boil, add salt and stir in pasta. Cook until al-dente 9-11 minutes. Strain, reserve 1/4 cup pasta water.
- Meanwhile, in a large pan fry bacon until crispy. Strain on paper towel. Reserve 2 tablespoons bacon drippings.
- Add onion and garlic to bacon drippings. Cook until softened, about 3 minutes. Pour wine over onions and garlic. Cook 3 minutes. Return bacon to pan.
- Add pasta to pan with onion, garlic and bacon. Toss with tongs to coat. Cook until the pasta is hot and absorbs the sauce about 1 minute.
- Beat together eggs and both cheeses. Slowly add a couple of tablespoons of reserved pasta water to temper the eggs. Remove the pasta from the heat. Pour egg mixture over the pasta and toss with tongs constantly until the pasta is coated. Add remaining pasta water if pasta seems dry or is sticking together.
- Sprinkle with fresh cracked pepper and chopped fresh parsley. Toss once more. Serve immediately.