Spaghetti Carbonara is a traditional Italian pasta dish. Carbonara, specifically, is a sauce traditionally made with beaten eggs, crispy guanciale (pork jowl), Romano cheese, and freshly ground black pepper. However, many people tweak this sauce by substituting bacon for the guanciale or Parmesan cheese for the Romano. Carbonara sauce can really be served with any kind of pasta, but it’s commonly served with longer varieties like Spaghetti. Pasta Carbonara has become common all around the world today, thanks to its vibrant flavors.
Olive Oil Bacon White Wine Eggs Parmesan Cheese Romano Cheese Garlic
Add bacon to a large pan with heated olive oil and cook until crisp. Then add the wine and simmer until reduced. Season with salt and pepper.
Add spaghetti to pot of boiling water and cook to al dente consistency.
Reserve 1/2 cup of pasta water and drain the rest.
Add pasta and whisked egg, cheese, and garlic mixture to a warm bowl heated in the oven at 200 F.
Add bacon mixture and toss all ingredients together. Then add parsley and toss until combined. Use pasta water to adjust consistency if needed.
Sprinkle with salt and pepper and serve garnished with extra parmesan.