Spaghetti Alla Carbonara

Marcia McCance

By
@mmccance

The first time I tasted this was at the gathering for my father's funeral. Our Italian neighbor's, the Businelli family, brought a huge bowl full and we were all very impressed with this very tasty dish. We had never heard of it before but it soon became a favorite. I'm not sure, but I think the recipe I found in my mother's drawer may be the hand written copy that they shared with her, later.

I hope you like it!


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Comments:

Serves:

4

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Creamy, savory and super-satisfying everyone is sure to enjoy this dish. I used fettuccine when tasting this dish because that's what I had on hand. Everyone loved it! Grab a glass of wine and you have a perfect date night dinner!

Ingredients

1 medium
onion
3 Tbsp
olive oil
1 Tbsp
butter
8 slice
bacon
1/2 c
white wine
1 lb
spaghetti
4
whole eggs
3/4 c
Parmesan cheese (more, if wish)
to taste
salt and pepper

Directions Step-By-Step

1
Chop onion into small pieces and brown in olive oil and butter.
2
Cut bacon into very small pieces, mix with the wine and onion and cook over slow heat for about 20 minutes. If it becomes too dry add either more wine or water.
3
In the meantime cook spaghetti in the usual way.

(NOTE: this was done with regular spaghetti, but I prefer angel hair whenever I have the choice.)
4
While the above items are cooking, break eggs into a large bowl with parmesan cheese, salt and pepper and beat well.
5
When the spaghetti is ready, drain and pour over eggs. Mix them well because the heat of the spaghetti is going to cook the eggs.
6
Over this, pour the bacon mixture, and mix again. Serve.

About this Recipe

Course/Dish: Pasta Sides, Pork
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Heirloom