Bacon Lovers' Spaghetti Carbonara

1. 1

   In a large pot of boiling salted water, cook spaghetti until al dente.

2. 2

   Drain well. Toss with 1 tablespoon of olive oil, and set aside.

3. 3

   In a small bowl, beat together with a whisk eggs, cream, 1/2 cup grated Parmesan cheese, nutmeg, salt and pepper. Set aside.

4. 4

   Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in same skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine; cook one more minute longer.

5. 5

   Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if too sticky or dry. Add beaten egg mixture and cook, tossing constantly with tongs until eggs are barely set.

6. 6

   Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

* Per serving · 4 servings · Values may vary.