This Spaghetti Carbonara recipe created by Chef Annie Leslie serves 4-6 dinner portions. Annie graduated number one in her class at the Culinary Institute of America (Hyde Park, NY) in 2009. She is currently Executive Chef and Commercial Research and Development Manager at AmeriQual Foods in Evansville, IN.
- 1 pound spaghetti
- 2 tablespoons olive oil
- ½ pound bacon (8 slices), chopped
- ½ cup white wine
- 1 clove garlic, minced
- 3 eggs, beaten
- 1 cup freshly grated Parmesan cheese
- ¼ cup Pecorino Romano Cheese
- Freshly ground black pepper
- Put the olive oil in a heavy-bottomed pan and turn the burner on to medium high. Add the chopped bacon and stir it around. Reduce the heat a little and let it until it’s browned and cooked through, but not completely crispy. Add the garlic and sauté for 30 seconds. Add the wine and simmer for about 6-8 minutes until the wine has reduced slightly.
- While the bacon is simmering, cook the pasta al dente. Reserve 1/2 cup of cooking liquid prior to draining.
- Stir together the eggs and Parmesan and set aside.
- Once the pasta is cooked, add the pasta to the serving bowl, pour the bacon and garlic mixture on the pasta and toss to coat. Slowly add the egg and cheese mixture on top and toss into the pasta. Add the cooking water, a quarter cup at a time, tossing it in after each addition if desired. Season with pepper to taste.
- Serve immediately with extra shredded parmesan cheese.
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