Most Americans like Spaghetti Carbonara
Surprise, surprise! The most-loved pasta in the USA is not the famous Spaghetti bolognese or Spaghetti with meatballs or the simple Spaghetti with tomato sauce – no: it’s the calorie-rich SPAGHETTI CARBONARA.
The classic Italian pasta with bacon and eggs. Here you have the best recipe how to make it:
Spaghetti Carbonara
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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 8
Ingredients
- 1 pound spaghetti
- 2 tablespoons olive oil, divided, or as needed
- 8 slices bacon, diced
- 1 onion, chopped
- 1 clove garlic, minced
- ¼ cup dry white wine
- 4 large eggs, beaten
- ½ cup grated Parmesan cheese
- salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
Directions
- 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.
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 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).
Serve warm with chopped parsley sprinkled on top and extra Parmesan cheese at the table.
