Surprise, surprise! The most-loved pasta in the USA is not the iconic Spaghetti Bolognese, the classic Spaghetti with Meatballs, or even the simple yet delicious Spaghetti with Tomato Sauce.
No, the reigning favorite is the indulgent and calorie-rich Spaghetti Carbonara.
This classic Italian dish, renowned for its creamy texture and rich flavors, features a delightful combination of bacon and eggs. It’s a perfect comfort food that has captured the hearts and taste buds of many Americans. Here is the ultimate recipe to make this beloved pasta at home:
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.
