Spaghetti with bacon and white wine
Description
The dish is prepared without unnecessary complications. Chop the onion and thinly slice the bacon. Cook the pasta according to package instructions until done. Drain the water, reserving 1/4 cup of the pasta cooking liquid. Return the pasta to the pot and cover with a lid. In a small bowl, whisk together the sauce and eggs, then set aside. Meanwhile, in a large skillet over medium heat, cook the bacon for 3 to 4 minutes until crispy, turning occasionally. Transfer the bacon to paper towels and finely chop. In the same skillet over medium heat, sauté the shallot and garlic for 2–3 minutes, stirring occasionally. Add the wine and cook for another minute. Remove the skillet from the heat. Warm the pasta over low heat. Add the onion mixture and gently toss. Slowly add the egg mixture, stirring gently. Cook for 4–6 minutes, until the sauce thickens. Add the reserved pasta liquid if needed. Stir in the cheese, parsley, and bacon. Cook for another minute, stirring frequently. Season with salt and pepper to taste. Serve immediately. The finished dish is ready to be served.