Spaghetti Alla Carbonara (Cheese Spaghetti Toss)
Yield
4 servingsPrep
20 minCook
15 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | oz |
spaghetti
thin |
|
| ½ | pound |
bacon
cut into 1/2 inch squares |
|
| ½ | cup |
white wine
dry |
*
|
| 3 | large |
eggs
well beaten |
|
| 1 | cup |
romano cheese
grated |
*
|
| 1 | cup |
Parmesan cheese
grated |
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | oz |
spaghetti
thin |
|
| 226.8 | g |
bacon
cut into 1/2 inch squares |
|
| 118 | ml |
white wine
dry |
*
|
| 3 | large |
eggs
well beaten |
|
| 237 | ml |
romano cheese
grated |
*
|
| 237 | ml |
Parmesan cheese
grated |
|
| 1 | x |
black pepper
|
*
|
Directions
Cook spaghetti as directed on package; drain but do not rinse.
Return to kettle.
While spaghetti is cooking, fry bacon over medium heat until almost crisp; remove bacon and drain on paper towels.
Stir wine into hot bacon fat.
Heat to boiling. Boil and stir for 3 minutes.
Mix bacon, wine and bacon fat with spaghetti.
Add eggs and ½ cup of either cheese; toss over low heat until egg adheres to spaghetti and appears cooked.
Serve with remaining cheese and freshly ground pepper.
