Pasta - Spaghetti Carbonara

Pasta Carbonara is one of the easiest pasta dishes to make. This deliciously pasta dish is made with bucatini, spaghetti or fettuccine noodles, bacon or pancetta, onion, garlic, white wine, fresh parmesan cheese, eggs and a splash of cream.  

It's no secret that in our house we are huge pasta fans! Pasta is so versatile making it perfect for so many dishes. Pasta (Spaghetti) Carbonara is one of our all time favorite pasta dishes. It's easy enough for a weeknight dinner or fancy enough to serve company.

I especially love this dish because it is pantry friendly, so I usually have all the ingredients on hand to make it. Add some crusty bread and you have the perfect meal. The smell alone from the bacon, onions and garlic cooking is so intoxicating, throw in the wine and you will be hooked.

In traditional Carbonara pancetta is used, but I really like using bacon instead. My kiddos are big on bacon so it's perfect. Since my kiddos were eating this dish I scaled back a bit on the wine and only added 1/8 cup. In the end it really didn't make too much of a difference because the flavor of the wine still came through.

If you have never tried Pasta Carbonara or you don't have dinner planned I highly recommend giving this recipe a try because I know you will love it. Plus I am sure you already have everything on hand to make it.

In a large pot of boiling salted water, cook pasta until al dente (about 8 min). While the pasta cooks start cooking the bacon. In a large skillet, cook chopped bacon or pancetta until slightly crisp; remove bacon pieces and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add 1 tablespoon olive oil, and heat.  

To ensure a creamy sauce, mix the cream, parmesan cheese and eggs together until smooth, set aside: Add the chopped onion to the skillet and cook over medium heat until onion is translucent. 

Add minced garlic, and cook for one minute; Add wine and cook until everything is deglazed and all of the brown bits have been removed from the bottom of the pan. Turn off heat and return cooked bacon to pan. 

Drain the spaghetti-pasta thoroughly (reserve 1/2 cup pasta water) and add hot pasta to the pan and toss to coat. Add the creamy egg mixture and stir into pasta off of the heat. Toss the pasta constantly with tongs or large fork until eggs are barely set. If the mixture is to thick add a bit of the reserved pasta water. Add salt and pepper to taste.  

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

Recipe inspired by all recipes.com