Rating: 4.5 stars 4.3
2065 Ratings
  • 5 star values: 1189
  • 4 star values: 568
  • 3 star values: 215
  • 2 star values: 59
  • 1 star values: 34

This bacon carbonara is a super rich, classic "bacon and egg" spaghetti dish that's great to serve for company. This recipe also makes an unusual brunch offering.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Return cooked bacon to the skillet; add 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).

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

Nutrition Facts

444 calories; protein 16.4g; carbohydrates 44.7g; fat 21.1g; cholesterol 117.5mg; sodium 368.8mg. Full Nutrition
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