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–+ servings
Carbonara Sauce

Carbonara Sauce

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Servings: 6 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • 1/2 lb pancetta cut as a single 1/2-inch-thick slice, OR its equivalent in good slab bacon (225 g)
  • 4 garlic cloves
  • 3 Tbsp extra virgin olive oil 45 ml
  • 1/4 cup dry white wine 60 ml
  • 2 large eggs
  • 1/4 cup freshly grated romano cheese 25 g
  • 1/2 cup freshly grated parmigiano-reggiano cheese 45 g
  • Black pepper ground fresh from the mill
  • 2 Tbsp chopped parsley 30 ml
  • 1 1/4 lb pasta 570 g

Equipment

  • Skillet

Method
 

  1. Cut pancetta or slab bacon into strips not quite 1/4 inch wide.
  2. Lightly crush garlic to loosen the skins, discard skins, then saute garlic in olive oil over medium-high heat until deep gold. Remove and discard the garlic.
  3. Add pancetta/bacon and cook until the edges just begin to crisp. Add wine, let it bubble 1-2 minutes, then turn off the heat.
  4. In a serving bowl, beat the eggs lightly. Add both cheeses, a liberal grinding of pepper, and the parsley, then mix thoroughly.
  5. Add cooked drained spaghetti and toss rapidly to coat.
  6. Reheat the pancetta briefly over high heat, pour the pan contents into the bowl, toss thoroughly again, and serve at once.

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