in Italy

Spaghetti alla carbonara

updated

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Ingredients for 4 servings:

  • 600g spaghetti
  • 200 g bacon, streaky
  • 2 tbsp butter
  • 60 g Parmesan, grated
  • ½ jar white wine, dry
  • 3 m.-sized eggs
  • 1 m.-sized onion(s)
  • ½ bunch parsley
  • salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Original recipe from our annual Italian holiday

Cook the pasta according to the package instructions until al dente. Peel and finely chop the onion. Dice the bacon. Fry them together in the hot butter until golden brown. Deglaze with the white wine and let the alcohol evaporate. Whisk the eggs vigorously in a bowl. Chop the parsley and mix in with the Parmesan cheese. Season with a little salt and a generous amount of pepper (to taste, of course). Quickly mix the egg mixture with the drained pasta and arrange in deep bowls. Pour the onion and bacon mixture over the top and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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