Our son was only 3 when we lived in Italy. Carbonara was his favorite thing when we went out to eat. He’d always order “lello spaghetti”. To this day we still refer to it as yellow (finally got that right) spaghetti. It also happens to be one of the most requested dishes when we have family visits…or when we visit family. You know who you are.
It’s hard to find a good Carbonara at chain restaurants. I’ve found they tend to just use a creamy alfredo sauce with bits of bacon. Shame on the gardens of olives in the world for trying to pass alfredo off as Carbonara. Anyyywayyyy.....as this is an egg based sauce, cooked by the heat of the pasta alone, I suggest you use pasteurized eggs if you’re at all leery of eating undercooked eggs. You can find them at select supermarkets. They’re also great for Caesar salad dressing and cookie dough that you know little fingers will be dipping into. Alrighty..movin on…
16 oz box of thick spaghetti
4 slices center cut bacon chopped (traditionally you would use pancetta, but I enjoy the bacon)
½ Cup chopped white onion
¾ cup shredded parmigiano reggiano- please not the cheese in the green can
¼ cup heavy cream
Splash of white wine (maybe a Tbs)
Bring large pot of water to boil for your spaghetti and cook according to directions.
Brown chopped bacon over medium heat. Once fat begins to render, add onions and sweat. Cook until bacon is not quite crisp. Remove from heat if bacon finishes cooking before pasta as to not overcook.
In a medium bowl, beat eggs, add cheese, cream, wine , salt and pepper. Set aside.
Once spaghetti is aldente, drain and add to bacon mixture, yep…fat and all. Toss to coat. Quickly add the spaghetti/bacon mixture back to the pot you boiled it in and get ready to stir stir stir. Add the egg mixture and quickly stir to keep eggs from scrambling. This process will be what cooks and thickens the sauce. Serve pasta immediately. This dish does not reheat well.