Pasta Carbonara


Servings: 6
10 mins
20 mins
30 mins
  • 1⁄4 cup extra virgin olive oil
  • 1⁄2 lb bacon, diced into 1/4 -inch pieces (6 to 8 slices)
  • 1⁄2 cup dry white wine
  • 3 large eggs
  • 3⁄4 cup grated parmesan cheese (, about 2 ounces)
  • 1⁄4 cup grated pecorino romano cheese (, about 3/4 ounce)
  • 3 cloves garlic, pressed through garlic press or minced to paste
  • 1 lb spaghetti
  • salt
  • ground black pepper
  • Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack, and heat oven to 200 degrees.
  • Bring 4 quarts water to rolling boil in large Dutch oven or stockpot.
  • While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking.
  • Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes.
  • Add wine and simmer until alcohol has cooked off and is slightly reduced, 6 to 8 minutes.
  • Remove from heat and cover to keep warm.
  • Beat eggs, cheeses, and garlic together with fork in small bowl.
  • When water comes to boil, add pasta and 1 tablespoon table salt, stir.
  • Cook until al dente Reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet.
  • Transfer drained pasta to warm serving bowl if pasta is dry, add some reserved cooking water and toss to moisten.
  • Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt-- toss well to combine.
  • Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine.
  • Serve immediately.