Start with a creamy sauce made from the richness of eggs whisked together with a generous portion of nutty Parmesan cheese plus a touch of cream. Then wrap it around tender bites of pasta before tossing in some bacon, cooked in butter, olive oil and white wine. Originally considered a hearty dish for working men, Pasta Carbonara is a simple meal that’s perfectly suited for company or a quiet evening at home.
We have an abundance of great restaurants in our area but dining in can often be more comforting and relaxing. Family gatherings over dinner have always been important to us, but many days spare time seems to be on the short side. Pasta Carbonara is a comforting dish and a quick fix on a busy night.
My Mother and Grandmothers taught me well, keep your kitchen stocked with staples. And at our house, you will always find pasta in the pantry and bacon, eggs and Parmesan cheese in the fridge. There is an elegant simplicity to this dish. The sauce starts with eggs and Parmesan cheese plus cream to add a luscious layer.
The sauce gently cooks when tossed together with the hot pasta. Cook the bacon in butter, olive oil and a touch of garlic then finish in a white wine reduction before nestling it into the pasta.
Dust more Parmesan cheese across the top along with just enough fresh parsley to brighten those flavors. Pour a glass of Chardonnay – dinner will be ready in about 30 minutes!
Pasta Carbonara
2 tablespoons olive oil
2 tablespoons butter
6 strips of bacon, cut into pieces
1 teaspoon chopped garlic
1/3 cup dry white wine
3 extra-large eggs
½ cup heavy cream
½ cup shredded or grated Parmesan cheese, plus more for serving
½ teaspoon kosher salt, plus more for cooking the pasta
½ teaspoon freshly cracked black pepper
1 pound fusilli or rotini
1 to 2 tablespoons fresh parsley, chopped
Melt the butter along with the olive oil in a large skillet over medium heat, then add the bacon and cook until browned and starting to crisp, about 12 to 15 minutes. Stir in the chopped garlic and cook for about a minute before adding the white wine. Reduce the heat to low and let the wine reduce down to about 3 tablespoons, about 10 minutes.
While the wine reduces, bring a large stockpot full of heavily salted water to boil. Add the pasta and cook for about 7 to 9 minutes or until tender.
In a large bowl whisk together the eggs, cream and Parmesan cheese, kosher salt and black pepper.
Drain the pasta (do not rinse) and toss together with the eggs, combining well to thoroughly coat the pasta. Remove the bacon from the drippings using a slotted spoon and add to the pasta, stirring to combine.
To serve, sprinkle with extra Parmesan cheese and minced parsley.
Serves 4
Pasta Carbonara
Equipment
- Large skillet
- Stockpot
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 6 strips of bacon, cut into pieces
- 1 teaspoon chopped garlic
- â…“ cup dry white wine
- 3 extra-large eggs
- ½ cup heavy cream
- ½ cup shredded or grated Parmesan cheese, plus more for serving
- ½ teaspoon kosher salt, plus more for cooking the pasta
- ½ teaspoon freshly cracked black pepper
- 1 pound fusilli or rotini
- 1 to 2 tablespoons chopped fresh parsley
Instructions
- Melt the butter along with the olive oil in a large skillet over medium heat, then add the bacon and cook until browned and starting to crisp, about 12 to 15 minutes.
- Stir in the chopped garlic and cook for about a minute then add the white wine.
- Reduce the heat to low and let the wine reduce down to about 3 tablespoons, about 10 minutes.
- While the wine reduces, bring a large stockpot full of heavily salted water to boil. Add the pasta and cook for about 7 to 9 minutes or until tender.
- In a large bowl whisk together the eggs, cream and Parmesan cheese, kosher salt and black pepper.
- Drain the pasta (do not rinse) and toss together with the eggs, combining well to thoroughly coat the pasta. Remove the bacon from the drippings using a slotted spoon and add to the pasta, stirring to combine.
- To serve, sprinkle with extra Parmesan cheese and minced parsley.
