30-Minute Spaghetti Carbonara
What You'll Need
- 1 lb dry spaghetti
- 3 large eggs
- 4 large garlic cloves, minced
- 8 slices thick-cut bacon, cut into small pieces
- kosher salt and freshly ground black pepper to taste
- ¼ cpu extra virgin olive oil
- ¼ cup chopped parsley for garnish
- ½ cup dry white wine
- ½ cup freshly grated parmesan cheese, plus more for serving
- ½ cup grated romano cheese
How to Make It
- Set a large oven-safe bowl in the oven and set oven to 200F, to keep bowl warm.
- Bring a well-salted large pot of water to boil.
- While water is heating up, heat up the olive oil in a large skillet over medium heat. Add bacon and cook, stirring, until browned and crisp. Add wine and simmer until slightly reduced, about 7 minutes. Toss in ¼ tsp kosher salt and ¼ tsp black pepper and stir. Remove from heat, cover, and set aside.
- In a bowl, whisk together the eggs, cheeses, and garlic and set aside.
- As soon as water in large pot boils, add pasta and cook just until al dente, according to package instructions; don't over cook. Reserve ½ cup of the hot pasta water and drain the rest (do not rinse pasta, just drain it.)
- Remove hot bowl from the oven. Add the drained pasta and egg mixture into it, stirring well. Add bacon mixture and toss well to coat. Add parsley and toss. Adjust consistency with reserved hot pasta water if needed. Add kosher salt and pepper to taste, if needed.
- Serve alongside additional fresh parmesan.
