Spaghetti alla Carbonara Recipe
- 1/2 pound pancetta cut in a single slice 1/2 inch thick or an equal amount of regular slab bacon
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 garlic cloves peeled and lightly crushed
- 1/4 cup dry white wine
- 1 pound package of spahetti
- 3 eggs
- 1/4 cup freshly grated pecorino romano cheese
- Heaping 1/2 cup freshly grated Parmeasan cheese
- Freshly ground black pepper
- 2 tablespoons Italian parsley chopped fine
- Cut the pancetta or bacon into 1/4-inch wide dice.
- Put oil, butter and crushed garlic into a saucepan or small saute pan, and turn on the heat to medium high. When the garlic becomes colored a deep gold, remove and discard it.
- Put the pancetta or bacon into the pan and saute until it begins to be crisp at the edges.
- Add the wine and let it boil away for a minute or two; then turn off the heat and reserve.
- Bring 4 to 5 quarts water to a boil. Add 2 to 3 tablespoons salt, and when the water returns to a boil, put in the spaghetti.
- Take the bowl from which you'll be serving the spaghetti later and into it break the three eggs. Beat them lightly, then mix into them both grated cheeses, a liberal grinding of pepper and the parsley.
- When the spaghetti is tender but firm to the bite, drain it and put it into the serving bowl with the egg-and-cheese mixture. Toss rapidly and thoroughly until it is well coated.
- Reheat the pancetta or bacon quickly over high heat, then pour the entire contents of the pan over the spaghetti. Toss again thoroughly and serve immediately.