Ingredients
8
8 servings
- •1 pound spaghetti
- •2 tablespoons olive oil, divided, or as needed
- •8 slices bacon, diced
- •1 onion, chopped
- •1 clove garlic, minced
- •0.25 cup dry white wine
- •4 large eggs, beaten
- •0.5 cup grated Parmesan cheese
- •salt and black pepper to taste
- •2 tablespoons chopped fresh parsley
- •2 tablespoons grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, toss spaghetti with 1 tablespoon olive oil, and set aside.
- Place diced bacon in a large skillet over medium heat; cook and stir until evenly browned, about 10 minutes. Drain bacon on paper towels, reserving 2 tablespoons bacon fat in the skillet.
- Add 1 tablespoon olive oil to bacon fat in the skillet. Add chopped onion and cook over medium heat until onion is translucent. Add minced garlic and cook until fragrant, about 1 minute. Add wine and cook 1 minute more.
- Return cooked bacon to the skillet; add cooked spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or sticks together. Add beaten eggs and cook, tossing constantly with tongs or a large fork, until eggs are barely set. Quickly add 1/2 cup Parmesan cheese and toss again. Season with salt and pepper (remember that bacon and Parmesan are very salty).
- Serve warm with chopped parsley sprinkled on top and extra Parmesan cheese at the table.
Nutritional Facts
Per 8 servings
- Calories: 444
- Carbohydrate: 45g
- Fat: 21g
- Fiber: 2g
- Protein: 16g
- Sugar: 2g
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