Creamy Carbonara
3 large eggs
1 cup (about 2 ounces) Pecorino Romano cheese, grated
2 tablespoons heavy cream or half & half
1/2 pound thick cut bacon, cut into 1/4 inch pieces*
3 garlic cloves, minced
1 teaspoon freshly ground pepper
1/2 cup dry white wine
1 tablespoon salt
1 pound spaghetti
Optional garnish - minced fresh parsley and additional cheese
Prepare your spaghetti per package directions and cook to al dente, with a little bite.
In a large bowl, whisk the eggs, cheese and cream; set aside.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Transfer the bacon to a towel lined plate to drain. Pour off all but 2 tablespoons of rendered bacon fat from the pan. Using the same pan, place over medium high heat and add the garlic and pepper. Cook until fragrant then remove from heat and slowly whisk into the bowl with the eggs, cheese and cream.
To the now empty pan, place over medium heat and add the wine. Scrape the bottom of the skillet to remove the browned bits and reduce the liquid by half. Once reduced, slowly whisk the liquid into the bowl with the eggs, cheese and cream.
Check and drain the pasta, reserving 1 cup of the pasta water. Using tongs, add the pasta to the empty skillet. Immediately pour the eggs, cheese and cream mixture over the pasta and toss to combine with 1/2 cup of the pasta water. Add the crumbled bacon and thin the sauce with the remaining pasta water as necessary. Plate and garnish with more grated cheese and minced parsley.
(Source: quote-book)
