Spaghetti Carbonara

1. 1

   Bring a large pot of lightly salted water to a boil. Cook the spaghetti in the boiling water, stirring now and then, until slightly firm to the bite, about 12 minutes. Drain, toss the spaghetti with 1 tablespoon olive oil, and set aside.

2. 2

   Put the diced bacon in a large skillet over medium heat; cook and stir until evenly browned, about 10 minutes. Drain the bacon on paper towels, keeping 2 tablespoons of the bacon fat in the skillet.

3. 3

   Add 1 tablespoon olive oil to the bacon fat in the skillet. Add the chopped onion and cook over medium heat until the onion is translucent. Add the minced garlic and cook until fragrant, about 1 minute. Add the wine and cook 1 minute more.

4. 4

   Return the cooked bacon to the skillet; add the cooked spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or sticks. Add the beaten eggs and cook, tossing constantly with tongs or a large fork, until the eggs are just set. Quickly add 1/2 cup Parmesan cheese and toss again. Season with salt and pepper (keep in mind the bacon and Parmesan are very salty).

5. 5

   Serve warm with chopped parsley sprinkled on top and extra Parmesan cheese at the table.

• Calories 341.85 kcal Moderate
• Protein 16.48 g Good Source
• Carbs 46.79 g Moderate
• Total Fat 10.01 g Moderate
• Saturated Fat 2.85 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 98.38 mg High
• Sodium 225.25 mg Moderate
• Fiber 3.29 g Moderate
• Sugar 1.02 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 145.88 mg Moderate
• Iron 2.58 mg Moderate
• Potassium 148.76 mg Low Source
• Vitamin A 49.66 mcg_rae Low Source
• Vitamin C 7.87 mg Low Source
• Vitamin D 1.5 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Sulfites
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷