Spaghetti Carbonara
Instructions
1. In large pan of boiling salted water, cook spaghetti according to package directions. Drain and toss with 1 tablespoon of olive oil. Set aside.
2. In large skillet, cook the pancetta until it begins to turn brown or become a little crispy. Remove and drain on paper towels. Leave a bit of the fat in the pan or remove and spray with cooking spray. If you leave some of the fat (about 1 tablespoon), cook the onions and garlic in that until the onions start to become transparent. If not using pancetta fat, then use about a tablespoon of olive oil to saute the onions and garlic.
3. Add wine to the onions and garlic and cook for about 1 minute.
4. Add the cooked spaghetti noodles and toss to coat and heat all the way through.
5. Slowly pour in the beaten eggs and cook in the skillet, constantly tossing with spaghetti tongs or fork until the eggs are barely set.
6. Toss in 1/2 cup Parmesan cheese and toss some more. Add salt and pepper to taste although with the Parmesan and pancetta, you really could do without the salt.
7. Serve immediately with parsley sprinkled on top if desired and a little extra Parmesan cheese.
