Spaghetti Alla Carbonara
Carbonara is a quick and tasty pasta dish you can whip up in little more than the time it takes the spaghetti to cook. Our version is a little different than the traditional recipe as it includes shallots and white wine. We find that the wine not only adds an extra dimension of flavor, it cuts through the richness of the egg and cheese making it a nice choice for an easy, late-night supper. Serve with a chilled glass of Orvieto and a salad.
- 10 ounces thin spaghetti
- 6 slices thick-cut bacon, cut into 1/2-inch chunks
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, finely chopped
- 2 medium shallots, finely chopped
- 3 tablespoons dry white wine
- 2 large eggs, lightly beaten
- 2/3 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper to taste
- 3 tablespoons fresh parsley, finely chopped
Bring a large pot of salted water to a boil for the pasta.
In a small skillet, fry the bacon until crisp, about 4 to 5 minutes. Transfer the cooked bacon to a paper towel-lined plate and drain all but 1 tablespoon of the fat from the pan.
Add the spaghetti to the boiling water and begin cooking according to the package directions.
While the pasta cooks, heat the olive oil and bacon fat over medium heat. Add the garlic and shallots to the skillet and cook for 2 to 3 minutes, just until the garlic is fragrant and pale gold in color. Stir in the wine and continue cooking for 1 minute longer. Return the bacon to the pan, remove from the heat and set aside. Drain the pasta, reserving 1/2 cup of the water, and place it in a large serving bowl.
In a small bowl, whisk together the eggs and cheese. Very slowly, whisk in the reserved pasta water until well blended.
Add the bacon-garlic mixture and parsley to the pasta and toss to combine. Quickly add the egg and cheese mixture, toss again and season to taste with salt and pepper. Serve immediately.
Makes 4 servings.