Pasta Carbonara
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 the sauce around tender bites of pasta before tossing in some bacon, cooked in butter, olive oil and white wine. A simple meal that’s perfectly suited for company or a quiet evening at home.
Equipment
- Large skillet
- Stockpot
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 6 strips of bacon, cut into pieces
- 1 teaspoon chopped garlic
- ⅓ 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.
Notes
Adding about a handful of kosher salt to the water, allows the pasta to be seasoned perfectly while it cooks.