Succulent Spaghetti Carbonara
- 6 egg yolks
- 2 cups heavy whipping cream
- 12 cup grated parmesan cheese
- 14 teaspoon salt
- 14 teaspoon pepper
- 500 g bacon, cut into 1/2-inch lengths
- 12 cup onion, finely diced
- 2 garlic cloves, minced
- 12 teaspoon oregano
- olive oil
- 12 cup white wine
- 750 g spaghetti
- Combine the first 5 ingredients in a bowl and set aside.
- In a large Dutch oven, fry bacon over medium heat until most of the fat is released, but before it becomes crispy.
- Remove fat.
- Add wine and oregano, reducing the wine over a low-medium heat.
- Add onion and garlic to bacon and saute for 10 minutes or so.
- Add olive oil for the last few minutes if needed.
- About halfway through, begin to boil water for spaghetti.
- When it is ready, mix it in with the bacon.
- Add the cream mixture, one half at a time.
egg yolks, heavy whipping cream, parmesan cheese, salt, pepper, onion, garlic, oregano, olive oil, white wine
Taken from www.food.com/recipe/succulent-spaghetti-carbonara-269759 (may not work)