Spagetti Carbonara

I decided to try another recipe for Spaghetti Carbonara and I'm glad I did. I like this one a lot better than the one I previously posted. I forgot to buy pancetta, but you can substitute bacon and I luckily had some bacon I could use, because you KNOW I didn't want to make a last minute run up to the grocery store.




Spaghetti Carbonara
Recipe from Mommy's Kitchen


Ingredients:

1 16 oz box spaghetti
2 tablespoon olive oil, separated
8 slices bacon or Italian bacon, diced
1/2 small onion, chopped (I omitted this of course)
1 clove garlic, minced
1/8 - 1/4 cup dry white wine (optional)(I didn't use this)
2 eggs, beaten
2 tbsp heavy cream or milk (I used half and half)
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
Extra grated Parmesan cheese for garnish

Directions:

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well and reserve a bit of the pasta water, about 1/2 cup. Toss with 1 tablespoon of olive oil, and set aside. While the pasta cooks start on the bacon. 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. To ensure a creamy, silky sauce, mix the cheese, cream and beaten eggs together then stir into the pasta, off of the heat. Tossing constantly with tongs or large fork until eggs are barely set. If the mixture is too thick add a bit of reserved pasta water. 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.