This comforting dish transforms simple ingredients into a luxurious meal. Crispy bacon renders its fat to create a savory base, which is then deglazed with white wine for a bright acidity. The magic happens when beaten eggs are gently folded into the hot pasta and butter, creating a velvety, emulsified sauce that coats every strand of spaghetti. It’s a rustic, home-style Italian classic that feels indulgent yet comes together in under thirty minutes. Perfect for a cozy weeknight dinner or a casual weekend brunch, this recipe relies on technique rather than complex spices to deliver deep, satisfying flavor. Serve immediately for the best texture.
Spaghetti With Bacon & Egg
Description
This comforting dish transforms simple ingredients into a luxurious meal. Crispy bacon renders its fat to create a savory base, which is then deglazed with white wine for a bright acidity. The magic happens when beaten eggs are gently folded into the hot pasta and butter, creating a velvety, emulsified sauce that coats every strand of spaghetti. It&# 226;ÂÂs a rustic, home-style Italian classic that feels indulgent yet comes together in under thirty minutes. Perfect for a cozy weeknight dinner or a casual weekend brunch, this recipe relies on technique rather than complex spices to deliver deep, satisfying flavor. Serve immediately for the best texture.Ingredients
Directions
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Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
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While the pasta cooks, cut the bacon into small pieces. Place it in a large skillet over medium heat and cook until lightly crisp and the fat has rendered. Drain off excess fat, leaving about 1 tablespoon in the pan.
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Pour the white wine into the hot skillet with the bacon. Increase heat to medium-high and simmer for 2-3 minutes to reduce slightly and cook off the alcohol.
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Remove the skillet from the heat. Whisk the eggs in a bowl until smooth. Add the drained hot pasta to the skillet with the bacon and wine.
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Quickly pour the beaten eggs over the pasta while tossing vigorously with tongs. Add the butter and grated cheese. Toss continuously until the eggs create a creamy sauce and do not scramble.
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If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached. Season with black pepper to taste. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 824.6kcal
- % Daily Value *
- Total Fat 65.9g102%
- Saturated Fat 27.4g137%
- Cholesterol 100.6mg34%
- Sodium 1951.6mg82%
- Total Carbohydrate 3.2g2%
- Dietary Fiber 0.0g0%
- Sugars 0.9g
- Protein 42.3g85%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not skip the step of removing the pan from the heat before adding the eggs. The residual heat is enough to cook the eggs gently into a sauce without scrambling them.
For a richer flavor, use Pecorino Romano instead of Parmesan. You can also add a pinch of nutmeg to the egg mixture for a traditional Italian touch.
This dish is best served immediately as the sauce will thicken as it cools. If reheating, add a splash of milk or pasta water to restore creaminess.
Ensure your white wine is dry; sweet wines will alter the flavor profile significantly. Dry vermouth is a suitable non-alcoholic alternative if preferred.
