Bacon and Egg Pasta (Carbonara Style)
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Melissa Roberts
I know a mom who makes this for her daughters' breakfast. It's great for dinner, too. A fast and easy main with few ingredients that's smoky, creamy and satisfying. A true carbonara is made with guanciale, unsmoked cured hog jowl, but bacon is a far more accessible ingredient. Traditionally, egg is added off the heat, but in this version for kids it is cooked through at the end. If making this recipe or adults only, skip the final cooking step once the egg is added.
- 5 ounces (5-6 slices) bacon, chopped
- 1 medium onion, finely chopped
- 1 pound spaghetti
- 3 large eggs
- 1 cup finely grated Parmegiano reggiano cheese
- 1/4 cup dry white wine
- salt and freshly ground black pepper
- Cook bacon in a large (12-inch) heavy skillet over medium heat, stirring occasionally, until fat begins to render, about 5 minutes (if bacon doesn't render much fat, add 1 Tablespoon olive oil to skillet). Add onion and cook until golden, about 10 minutes. Add wine and boil until reduced by about half.
- Cook spaghetti in a large pot of well salted boiling water until al dente. Reserve 1 cup pasta cooking water, then drain.
- While pasta cooks, whisk together eggs and cheese.
- Add pasta to skillet and toss to coat. Remove skillet from heat and add egg mixture with ¼ cup pasta cooking water and toss well, then cook over very low heat, tossing frequently, 1 minute (some egg may curdle, but it will still be delicious.). Season to taste with salt and pepper. Add additional cooking water if necessary.