Spaghetti Carbonara

Recipe View In a large pot, bring generously salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining. Drain spaghetti and toss with 1 tablespoon of olive oil to prevent sticking. (Total time: 12 minutes)

Recipe View While the pasta is cooking, place diced bacon in a large skillet over medium heat. Cook, stirring occasionally, until crispy and golden brown, about 8-10 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet. (Total time: 10 minutes)

Recipe View Add the remaining 1 tablespoon of olive oil to the skillet with the bacon fat. Add chopped onion and cook over medium heat until softened and translucent, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute. Deglaze the pan with white wine, scraping up any browned bits from the bottom of the skillet. Cook until the wine has almost completely evaporated, about 2 minutes. (Total time: 8 minutes)

Recipe View Return the cooked bacon to the skillet. Add the drained spaghetti to the skillet and toss to combine with the bacon and sauce. Remove the skillet from the heat. In a separate bowl, whisk together egg yolks and Parmesan cheese. Gradually pour the egg yolk mixture over the spaghetti, tossing constantly and vigorously with tongs to create a creamy sauce. Add a little of the reserved pasta water at a time to adjust the consistency of the sauce, if needed. Season generously with freshly ground black pepper. (Total time: 5 minutes)

Recipe View Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese. (Total time: 2 minutes)