Recipes Main Dishes Pasta Pasta Carbonara Recipes Spaghetti Carbonara 4.4 (2,129) 1,411 Reviews 231 Photos This bacon carbonara is a super rich, classic "bacon and egg" spaghetti dish that's great to serve for company. This recipe also makes an unusual brunch offering. Submitted by SABRINATEE Updated on March 9, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 231 231 231 231 231 Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 pound spaghetti 2 tablespoons olive oil, divided, or as needed 8 slices bacon, diced 1 onion, chopped 1 clove garlic, minced ¼ cup dry white wine 4 large eggs, beaten ½ cup grated Parmesan cheese salt and black pepper to taste 2 tablespoons chopped fresh parsley 2 tablespoons grated Parmesan cheese Directions 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. DOTDASH MEREDITH FOOD STUDIOS I Made It Print Nutrition Facts (per serving) 444 Calories 21g Fat 45g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 444 % Daily Value * Total Fat 21g 27% Saturated Fat 7g 34% Cholesterol 118mg 39% Sodium 369mg 16% Total Carbohydrate 45g 16% Dietary Fiber 2g 8% Total Sugars 2g Protein 16g 33% Vitamin C 2mg 3% Calcium 102mg 8% Iron 3mg 15% Potassium 259mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved