Spaghetti Carbonara

October 16, 2019

A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering.



1 pound spaghetti 1/4 cup dry white wine (optional)
1 tablespoon olive oil 4 eggs
8 slices bacon, diced 1/2 cup grated Parmesan cheese
1 tablespoon olive oil 1 pinch salt and black pepper to taste
1 onion, chopped 2 tablespoons chopped fresh parsley
1 clove garlic, minced 2 tablespoons grated Parmesan cheese



Prep 20 mins, Cook 20 mins, Ready In 40 mins. Direction recipes cooked by using SUNAVO Hotplate.

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.

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

Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.


Nutrition Per Serving

444 calories;

21.1 g fat;

44.7 g carbohydrates;

16.4 g protein;

118 mg cholesterol;

369 mg sodium.