• 1 pound spaghetti
• 2 tbsp olive oil (divided)
• 8 diced slices bacon
• 3/4 cup heavy cream
• 1 chopped red onion
• 1 minced garlic clove
• 1/4 cup dry white wine
• 4 eggs
• 1/2 cup grated Parmesan cheese
• Salt and pepper
• 2 tbsp chopped parsley (fresh)
• 2 tbsp grated cheese

1. First boil a pot of salted water and cook the spaghetti until it’s to your liking. Al dente is the best, as the pasta will be added to the cooking process in the final stages of the dish. Once it’s finished, drain the pasta water and toss the spaghetti with 1 tbsp of olive oil. Pour into a large bowl and set aside.
2. Next cook your bacon slices in a large skillet until it’s crispy, and once it’s done drain all but 2 tbsp of fat from the skillet. Then, add 1 tbsp of olive oil and cook your onion over medium heat until it’s soft. After this, add in the minced garlic and wine and cook for one more minute. Keep the heat at medium so you don’t burn any of the ingredients in the skillet.
3. From here dice up your bacon and then put it back into the pan with your drained spaghetti. If you notice that the spaghetti is a little dry, then add just a little bit more olive oil to coat it evenly. In a separate bowl beat your eggs until they are combined and then pour it into the pasta dish. From here add in your cheese, salt, pepper and heavy cream until everything is well mixed together.
4. You should be constantly stirring the pasta so that the sauce does not set or turn clumpy. You have to pay attention to the heat as well as the consistency of the sauce throughout the time you are cooking it. A large fork or tongs will help you keep the pasta and sauce moving so that the eggs in the sauce do not set.
5. Taste to make sure the dish is seasoned properly. You may want to add in more cheese or even pepper, but avoid adding extra salt, as the bacon and cheese will be salty. If you find that the dish is seasoned well how it is, then serve into pasta bowls right away. Top it with fresh parsley at the table and have extra cheese on hand for a topping as well.

Tips

• You can use pancetta or other meats that are similar to bacon.
• You can leave out the cream if you want the dish to be truly carbonara.
• Don’t have white wine to use? Substitute with equal amounts of the water that you boiled the pasta in.
• Add green peas if you want to add some color and vegetables to the dish, they taste great with the sauce.