Carol's Eggs


Spaghetti Carbonara

Makes 4 servings

A few simple, high-quality ingredients make a wonderful fast supper. For a New England variation, substitute extra-sharp, aged cheddar cheese for the Romano.


  • 1 pound spaghetti
  • 2 large eggs, beaten
  • ½ cup freshly grated Romano cheese
  • ¼ cup freshly grated Parmesan cheese
  • Freshly ground pepper, to taste
  • 2 tablespoons extra-virgin olive oil
  • 6 slices bacon, cut into ¼-inch pieces
  • 2 garlic cloves, minced
  • ¼ cup dry white wine
  • 2 tablespoons chopped parsley


Prepare the spaghetti according to the package directions. Beat the eggs, cheeses, and pepper in a medium bowl and set aside.

Heat the oil in a large, deep nonstick skillet. Add the bacon and cook, stirring, until lightly browned. Stir in the garlic and sauté 30 seconds, then add the wine.  Let simmer, stirring occasionally, 2 minutes, and remove from the heat.

Drain the spaghetti, reserving ¼ cup of the cooking water. Add the hot spaghetti to the skillet, then pour in the egg- cheese mixture. Toss quickly to coat the pasta strands well (add a little of the reserved cooking water if needed). Sprinkle with parsley and serve at once.