Fresh spaghetti smothered in homemade Carbonara sauce flavoured with crispy bacon, sautéed garlic and white wine. Generously garnish with freshly chopped parsley and grated Parmesan cheese.
|1 lb||(450 g) Spaghetti|
|8||Slices Schneiders® Bacon, chopped|
|4||Cloves garlic, minced|
|1/3 cup||(80 mL) White wine|
|1/3 cup||(80 mL) Whipping cream (35%)|
|1 cup||(250 mL) Freshly grated Parmesan cheese|
|Salt and pepper|
|Chopped fresh parsley or basil|
BRING a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
MAKE sauce while pasta cooks. Cook bacon over medium heat in a large pan until crisp. Add onion and garlic. Continue cooking until onions are soft. Add wine and cream. Cook until thickened, about 3-4 minutes.
WHISK eggs and Parmesan cheese together in a bowl. Season with salt and pepper and set aside.
ADD hot, drained spaghetti to the cream sauce. Toss to coat and add egg and cheese mixture. Quickly combine and heat through. Remove from the heat to avoid scrambling the eggs. Adjust seasoning if necessary.
DIVIDE pasta between serving plates and serve garnished with chopped parsley or basil and freshly grated Parmesan cheese.
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