Canadian Carbonara

  • Makes4 to 4 servings

Spaghetti 'n' Back Bacon


  • 1 small cooking onion

  • 200 g smoked back bacon

  • 3 eggs, or equivalent amount of pasteurized egg product

  • salt, to taste

  • black pepper, to taste

  • 1 375-g pkg whole wheat spaghetti

  • 1 tbsp extra-virgin olive oil

  • 1/4 cup white wine, or white grape juice

  • 1 cup freshly grated Parmesan, divided


  • Fill a large pot with cold water, add salt to taste, cover and bring to a boil. Finely chop the onion. Slice back bacon into small pieces. In a medium bowl, break and beat eggs, seasoning with salt and pepper. (Those cooking for pregnant women or young children may prefer to use a pasteurized egg product.)

  • Pour pasta into boiling water and cook according to package directions.

  • Meanwhile, heat the oil in a large frying pan at medium and cook onions until soft, about 3 minutes. Add back bacon and cook, stirring, for 3 minutes or until cooked through. Pour wine into the bacon and onion mixture, and cook for about 1 minute, stirring to scrape up any brown bits from the bottom of the pan.

  • Remove and reserve ½ cup (125 mL) of pasta water, then drain the pasta and return it to the pot. Working quickly, add bacon and onion mixture, beaten eggs, reserved pasta water and ½ cup (125 mL) Parmesan to hot drained pasta, mixing well with tongs (this will cook the eggs).

This article was originally published on Dec 01, 2008