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.