Tortiglioni alla Carbonara - An Italian Tradition

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: 4

Author: Giangi Townsend

Ingredients

1 pound pasta 1 pound tortiglioni pasta
1 yellow onion 1 small sliced in small pieces yellow onion
2 tbsps unsalted butter 2 tablespoons unsalted butter
7 ounces bacon 6 to 8 ounces, cut into strips bacon
0.5 cup white wine 1/2 cup white wine
2 eggs 2 egg(s)
3 tbsps Parmiggiano Reggiano 3 tablespoons of Parmiggiano Reggiano

Instructions

In a large frying pan over medium-high heat, cook the onions with the butter until the onions are translucent. Add the bacon and the wine. Lower the heat and let it cook for a couple of minutes. In a large serving bowl, beat the 2 eggs with salt (not too much) and the pepper. Add the Parmigiano and incorporate well.
Meanwhile in a large pan, boil the water with salt. Cook the pasta al dente and drain. Immediately pour over the egg mixture and mix well. Add the bacon-onion-wine sauce and mix well. Serve hot.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.