30-Minute Spaghetti Carbonara

• Meat

  • 8 slices Bacon, thick cut

• Produce

  • 4 Garlic cloves, large
  • 1/4 cup Parsley

• Refrigerated

  • 3 Eggs, large

• Pasta & Grains

  • 1 lb Spaghetti, dry

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1/4 Cpu extra virgin olive oil

• Dairy

  • 1/2 cup Parmesan cheese
  • 1/2 cup Romano cheese, grated

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on chewoutloud.com

Description

Ingredients

• ¼ cpu extra virgin olive oil
• 8 slices thick-cut bacon, cut into small pieces
• ½ cup dry white wine
• 3 large eggs
• ½ cup freshly grated parmesan cheese, plus more for serving
• ½ cup grated romano cheese
• 4 large garlic cloves, minced
• 1 lb dry spaghetti
• kosher salt and freshly ground black pepper to taste
• ¼ cup chopped parsley for garnish

Directions

• Set a large oven-safe bowl in the oven and set oven to 200F, to keep bowl warm.
• Bring a well-salted large pot of water to boil.
• While water is heating up, heat up the olive oil in a large skillet over medium heat. Add bacon and cook, stirring, until browned and crisp. Add wine and simmer until slightly reduced, about 7 minutes. Toss in ¼ tsp kosher salt and ¼ tsp black pepper and stir. Remove from heat, cover, and set aside.
• In a bowl, whisk together the eggs, cheeses, and garlic and set aside.
• As soon as water in large pot boils, add pasta and cook just until al dente, according to package instructions; dont over cook. Reserve ½ cup of the hot pasta water and drain the rest (do not rinse pasta, just drain it.)
• Remove hot bowl from the oven. Add the drained pasta and egg mixture into it, stirring well. Add bacon mixture and toss well to coat. Add parsley and toss. Adjust consistency with reserved hot pasta water if needed. Add kosher salt and pepper to taste, if needed.
• Serve alongside additional fresh parmesan.