Carbonara Sauce
NOTE: With
bacon, eggs, and cheese, this sauce, which should be served with
spaghetti, is an indulgence. Pancetta, Italian bacon that is cured
but not smoked, is more authentic, but regular smoked American
bacon is fine as well. For a sharper cheese flavor, replace
1/4 cup
of the Parmesan with an equal amount of grated Pecorino Romano. We
found that white wine, which is common to some carbonara recipes,
helps cut the richness of the sauce. Note that although the heat
from the pasta will slightly cook the eggs, it will not raise the
temperature sufficiently to kill bacteria and this dish should be
avoided by anyone who does not want to eat raw
eggs.
2 tablespoons extra-virgin olive oil
3 large garlic cloves, lightly crushed
1/3 pound pancetta or bacon, cut into 1/4-inch dice (see figure 31)
1/4 cup dry white wine
4 large eggs
1/2 cup grated Parmesan cheese, plus more for table
2 tablespoons minced fresh parsley leaves
Ground black pepper to taste
INSTRUCTIONS:
1. Heat oil in large skillet. Add garlic and cook over medium heat, turning several times, until rich golden color, about 5 minutes. Remove and discard garlic.
2. Add pancetta to skillet and cook, stirring occasionally, until crisp, about 7 minutes. Drain off all but 2 tablespoons of fat. Add wine and simmer for 2 minutes. Turn off heat and set pan aside. Reheat bacon mixture just before tossing with pasta.
3. Meanwhile, in bowl large enough to hold cooked pasta, beat eggs, cheese, parsley, and generous amount of black pepper. Toss cooked and drained pasta in bowl with eggs. Mix well and then stir in hot bacon mixture. Serve immediately.