Spaghetti Carbonara

Serves: 4 
Makes in: 30min

  • 500g spaghetti
  • 2 tbsp olive oil
  • 8 slices bacon
  • 1 yellow onion
  • 1 clove garlic
  • 1/4 cup white cooking wine
  • 2 eggs
  • 1/2 cup Parmesan cheese
  • 2 tbsp parsley 
  1. Cook spaghetti pasta until al dente. Drain and toss with 1 tablespoon of olive oil; set aside. 
  2. In the meantime in a large skillet, fry bacon until medium crisp; remove and drain onto paper towels, chop into small pieces. 
  3. Add 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 and cook one more minute.
  4. In the meantime mix well raw eggs and Parmesan cheese.
  5. Return cooked bacon to pan; add spaghetti. Toss to coat and heat through. Quickly add the egg and cheese mix tossing constantly until eggs are barely set. Garnish with parsley and serve immediately. 

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