If wine is not a staple in your pantry, you can use a less expensive ingredient for flavor in this Spaghetti Carbonara. The tang of freshly squeezed lemon juice, about 1 tablespoon, is an alternative to the white wine.
1 lb spaghetti
1/2 cup chicken broth
2 Tbsp white wine or 1 tablespoon lemon juice
1 clove garlic, minced
1 stick of butter
4 slices of bacon, cooked crumbled
1 tsp salt
1/2 tsp pepper
3/4 cup grated Parmesan cheese
Cook spaghetti according to package directions; drain but do not rinse. Return spaghetti to pot; keep warm.
Meanwhile, combine broth, wine, garlic, butter and bacon in a large skillet. Bring to a boil over medium-high heat.
Add spaghetti, salt and pepper to skillet. Stir well to coat pasta.
Add Parmesan and eggs to pasta. Stir well until pasta is coated and eggs are set, about 1 minute.
Spaghetti Carbonara recipe tip: If you want to keep your hands clean, chop the bacon beforehand instead of crumbling it once its cooked.