Spaghetti Carbonara

Ingredients

• 1 pound spaghetti
• 2 tablespoons olive oil , divided, or as needed
• 8 slices bacon , diced
• 1 onion , chopped
• 1 clove garlic , minced
• 0.25 cups dry white wine
• 4 large eggs , beaten
• 0.5 cups grated Parmesan cheese
• salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese

Instructions

1. 1

   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 1 tablespoon olive oil, and set aside.

2. 2

   Place diced bacon in a large skillet over medium heat; cook and stir until evenly browned, about 10 minutes. Drain bacon on paper towels, reserving 2 tablespoons bacon fat in the skillet.

3. 3

   Add 1 tablespoon olive oil to bacon fat in the skillet. Add chopped onion and cook over medium heat until onion is translucent. Add minced garlic and cook until fragrant, about 1 minute. Add wine and cook 1 minute more.

4. 4

   Return cooked bacon to the skillet; add cooked spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or sticks together. Add beaten eggs and cook, tossing constantly with tongs or a large fork, until eggs are barely set. Quickly add 1/2 cup Parmesan cheese and toss again. Season with salt and pepper (remember that bacon and Parmesan are very salty).

5. 5

   Serve warm with chopped parsley sprinkled on top and extra Parmesan cheese at the table.