Spaghetti Carbonara II

Its really a great recipe with some modifications. An Italian friend of mine who cooks told me that the proper way to make smooth Carbonara sauce is to combine the beaten eggs with the grated Parmesan. I try to do this here. Actually this Spaghetti Carbonara is really delicious and very easy to prepare. I can prepare this dish within 40 Minutes.

Ingredients:

Dry white wine	¼ Cup
Olive oil	1 Tablespoon
Grated Parmesan cheese	2 Tablespoons
Spaghetti	1 Pound
Salt and black pepper to taste	1 Pinch
Slices bacon, diced	8
Eggs	4
Olive oil	1 Tablespoon
Chopped fresh parsley	2 Tablespoons
Onion (chopped)	1
Grated Parmesan cheese	½ Cup
clove garlic (minced)	1

Directions:

• Bring a large pot and place salted water to boil.
• And place spaghetti pasta and cook until all dent.
• Toss with 1 tablespoon of olive oil, set aside.
• Bring a large skillet and place chopped bacon in it.
• Now cook it until slightly crisp.
• Remove and rain onto paper towels.
• Reserve 2 tablespoons of bacon fat.
• Add remaining 1 tablespoon olive oil and heat in reused large skillet.
• Now add chopped onion then cook it over medium heat.
• Keep in eyes when it becomes translucent then stop heating.
• When it became translucent then add minced garlic and again start cooking for 1 or 2 minutes.
• If you like to add wine then this time you can add that and then again heat for 1 minute.
• Then return cooked bacon to pan.
• Add cooked and drained spaghetti.
• If it seems dry then you can add more olive oil.
• Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set.
• Now quickly add 1/2 cup Parmesan cheese then toss again.
• Add salt and pepper to test but remember one thing, bacon and parmesan are very salty. So be careful about it.
• Serve immediately with chopped parsley sprinkled on top and extra Parmesan cheese at table.