Now that I’ve cut back a bit on my pasta intake (down from 2-3 times per week to about 1x every 2-3 weeks!), I really look forward to a great pasta dinner.  One of my absolute favorite dishes is Spaghetti alla Carbonara.  It has high-quality protein, is super-fast to make & satisfyingly delicious!  

Ingredients

• 1/4 c olive oil
• 1/2 lb bacon (6-8 slices), cut into 1/4″ pieces
• 1/2 c dry white wine (or water or chicken broth)
• 3 lg eggs
• 2 oz (3/4 c) Parmesan cheese, finely grated
• 3/4 oz (1/4 c) Pecorino Romano cheese, finely grated
• 3 sm cloves garlic, minced
• 1 lb spaghetti
• 1 T + 3/4 t salt, separated

Heat large serving bowl by putting it in 200 deg oven or in microwave. Keep bowl warm. Bring 4 qts water to rolling boil in large pot.

While water is heating, heat oil in large skillet over med heat until shimmering. Add bacon & cook, stirring occasionally, until lightly browned & crisp, about 8 min. Add wine (or water or broth) & simmer until alcohol aroma has cooked off & wine is slightly reduced, 6-8 min. Remove from heat & cover to keep warm.

Beat eggs, cheeses & garlic together with fork in small bowl; set aside.

When water comes to boil, add pasta & 1 T salt; stir to separate pasta. Cook until al dente, reserve 1/3 c pasta cooking water (see NOTE) & drain pasta for about 05 sec, leaving pasta slightly wet. Transfer drained pasta to warm serving bowl; if pasta is dry, add some reserved cooking water & toss to moisten (see NOTE).

IMMEDIATELY pour egg mixture over hot pasta, sprinkle with 3/4 t salt; stir vigorously to combine. Pour bacon mixture over pasta, season generously with black pepper & toss well to combine. Serve immediately. Enjoy!

NOTE:

• If the sauce is to spread evenly, the pasta must be moist. Add up to 1/3 c reserved pasta cooking water if pasta is dry or sticky.

Recipe adapted from Cook’s Illustrated.