Spaghetti Carbonara

Spaghetti carbonara was one of my favorite Lean Cuisines.  This is not a lean, WW friendly recipe but it will be a delicious spin on past which I like to serve about every other week. 

1 pound spaghetti
1 tbsp. olive oil
8 slices bacon, diced
1 tbsp. olive oil
1 onion, chopped
1 clove garlic, minced
1/4 C. dry white wine
4 eggs
1/4 C. grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tbsp. chopped fresh parsley
2 tbsp. grated Parmesan cheese

In a large pot of boiling salted water, cook spaghetti until al dente.  Drain well.  Toss with 1 tbsp. olive oil and set aside.

Meanwhile in a large skillet, cook chopped bacon until slightly crisp, remove and drain onto paper towels.  Reserve 2 tbsp. bacon fat; add remaining 1 tbsp. 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 1 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 C. Parmesan cheese and toss again.  Add salt and pepper to taste.  (Remember bacon and Parmesan are very salty on their own)

Serve immediately with chopped parsley sprinkled on top and extra Parmesan cheese at table.