Serving Size / Yield
- 1 lb Spaghetti
- 2 tbs Olive Oil, divided
- 8 slices Pancetta or Bacon, diced
- 1 Onion, chopped
- 1 Garlic Clove, minced
- ¼ C Dry White Wine
- 4 Eggs, beaten
- ½ C Parmesan Cheese, grated; plus, more for serving
- A Pinch of Salt and Freshly Ground Black Pepper
- 2 tbs fresh Parsley, chopped
Begin this recipe for spaghetti carbonara by cooking your spaghetti noodles to al dente according to package directions in a large pot of salted water. Once cooked, drain and toss with one tablespoon of olive oil; set aside.
While the spaghetti is cooking, heat a large skillet over medium heat. Once hot, add the pancetta and cook until crisp. Remove from the skillet and let drain on paper towels. Reserve about two tablespoons of the bacon grease in the pan and discard the rest. Add an additional tablespoon of olive oil to the bacon grease and return to the heat. Once hot, add the onion and let cook for about five minutes or until translucent. Add the garlic to the pan and cook for an additional minute.
Pour in the dry white wine and let cook for one minute before returning the pancetta to the pan. Transfer the cooked spaghetti to the pan and toss to combine. Be sure to toss the pan occasionally to prevent sticking. Add small drizzles of olive oil as needed. Pour in the eggs and cook while tossing the pan constantly. Let cook until eggs are just about set. Add the parmesan cheese to the pan immediately. Toss to combine and season with salt and pepper.
Serve with a sprinkle of fresh parsley.