This is the year of Spaghetti alla Carbonara. It has become a weekly must-have in our household – the kids adore it and so do we. Honestly, with bacon, cheese, eggs, and spaghetti, how could one go wrong?!
After having tried a lot of recipes for Spaghetti alls Carbonara, I stumbled across one in “The Gourmet Cookbook” that I think is a real winner. I’ve modified it minimally by using thick cut American smoked bacon in lieu of pancetta or guanciale (and more of it, at that!), and adding a tad more wine. One of my favorite activities these days is watching the initially grainy-looking egg/parmesan mixture become an incredibly smooth, rich sauce when tossed with the spaghetti, bacon, and onion.
This is such a simple dish to make, but it feels special. It has a ton of flavor (thank you, bacon, onions, and wine), and feels like you are eating a noodle perfectly encased by creamy goodness (now thank you, eggs and cheese).
Spaghetti alla Carbonara
Serves 4 as a main course
8 oz. thick cut bacon, cut into 1/3-inch lardons
1 spanish onion, finely chopped
1/3 cup white wine
1 pound spaghetti
3 large eggs
1 1/4 cup parmesan cheese, grated
1/4 tsp salt
1 tsp ground pepper
1. Cook the bacon in a large, deep skillet over moderate heat until it has rendered its fat and is just beginning to brown (about 5 minutes).
2. Add the onions to the bacon and sauté until translucent, about 8 minutes.
3. Add the wine to the onions and bacon and boil until reduced by half, then reduce heat to low.
4. Meanwhile, cook spaghetti in a pot of boiling, salted water until al dente.
5. Mix the eggs, cheese, salt, and pepper and whisk to combine.
6. When the spaghetti is cooked, drain it and add it to the bacon.
7. Pour the egg and cheese mixture over the spaghetti and toss until the spaghetti is coated with the eggs and cheese.
8. Serve immediately.