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    Tenderoni Foods
    Apr 16, 2019

    Spaghetti Carbonara

    in Spaghetti

    INGREDIENTS

    • 1 pound spaghetti

    • 1 tablespoon olive oil

    • 8 slices bacon, diced

    • 1 tablespoon olive oil

    • 1 onion, chopped

    • 1 clove garlic, minced

    • 1/4 cup dry white wine(optional)

    • 4 eggs

    • 1/2 cup grated Parmesan cheese

    • 1 pinch salt and black pepper to taste

    • 2 tablespoons chopped fresh parsley

    • 2 tablespoons grated Parmesan cheese

    Spaghetti Carbonara

    INSTRUCTIONS

    • In a large pot of boiling salted water, cook spaghetti pasta until al dente.

    • Drain well. Toss with 1 tablespoon of olive oil, and set aside.

    • Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels.

    • Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet.

    • Add chopped onion, and cook over medium heat until onion is translucent.

    • Add minced garlic, and cook 1 minute more.

    • Add wine if desired; cook one more minute.

    • Return cooked bacon to pan; add cooked and drained spaghetti.

    • Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together.

    • Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set.

    • Quickly add 1/2 cup Parmesan cheese, and toss again.

    • Add salt and pepper to taste (remember that bacon and Parmesan are very salty).

    • Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

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