In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Great to serve for company.
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 158 (39%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 115.4mg||36 %|
|Sodium 908.4mg||31 %|
|Potassium 248mg||7 %|
|Total Carbohydrate 44.4g||13 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 42.4g|
|Protein 15.1g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 402
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