Spaghetti Carbonara

Name: Spaghetti Carbonara
Yield: Makes 4 Servings
Cuisine: Italy
Ingredients: Pancetta or thick-cut bacon, ¼ lb (125 g), chopped; Garlic, 2 large cloves, minced; Spaghetti, 1 lb (500 g); Fresh flat-leaf (Italian) parsley, ¼ cup (⅓ oz/10 g) minced; Salt and freshly ground pepper; Parmesan cheese, ⅓ cup (1½ oz/45 g) freshly grated; Olive oil, 3 tablespoons; Eggs, 3, at room temperature, beaten; Dry white wine, ⅓ cup (3 fl oz/80 ml)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Olive oil, 3 tablespoons
Pancetta or thick-cut bacon, ¼ lb (125

Europe
Italy
Dinner
Pasta
Mediterranean

Method

Make the sauce

Bring a large pot of water to a boil. In a large frying pan over medium heat, warm 1 tablespoon of the oil. Add the pancetta and 3 tablespoons water