Cheesy Spaghetti Alla Carbonara
|Boiling salted water||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|White wine||1⁄2 Cup (8 tbs)|
|Eggs||2 , well beaten|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
|Chopped parsley||1 Tablespoon|
|Grated parmesan cheese||2 Tablespoon (Extra)|
Cook spaghetti in large saucepan of salted boiling water 10 to 12 minutes, until tender but still firm.
While spaghetti is cooking, remove rind from bacon; cut bacon into 1/2 inch squares.
Saute in pan until cooked through but not crisp.
Add wine; simmer gently 3 minutes.
Drain spaghetti well; return to saucepan.
Immediately add bacon-wine mixture; blend together.
Add eggs and cheese; toss together over low heat.
Add a little pepper.
Make sure spaghetti is well coated with egg and cheese mixture.