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Spaghetti Carbonara

Source of Recipe

From "The Weeknight Cook" by Brigit Binns


List of Ingredients

â—¦ 3 tablespoons olive oil
â—¦ ¼ pound pancetta or thick-cut bacon, chopped
â—¦ 2 large cloves garlic, minced
â—¦ â…“ cup dry white wine
â—¦ 3 eggs, beaten, at room temperature
â—¦ â…“ cup freshly grated Parmesan cheese
â—¦ Salt and freshly ground pepper
â—¦ 1 pound spaghetti
â—¦ ¼ cup minced fresh flat-leaf parsley


Recipe

Make the sauce:
Bring a large pot of water to a boil. In a large frying pan over medium heat, warm 1 tablespoon of the oil. Add the pancetta and 3 tablespoons water and cook until the water has evaporated. Add the garlic and the remaining 2 tablespoons oil and cook, stirring occasionally, until the pancetta is slightly browned, about 4 minutes. Stir in the wine and cook until the wine evaporates slightly, about 1 minute; set aside. In a large serving bowl, beat the eggs with the cheese and ¾ teaspoon salt; set aside.

Cook the pasta:
Meanwhile, add 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving about ½ cup of the cooking water. Working quickly, add the hot pasta to the egg mixture and toss to combine. Add as much of the cooking water as needed to achieve a nice coating consistency for the sauce. Add the pancetta, a generous amount of pepper, and the parsley. Toss again and serve.

Makes 4 servings