Prep 10 mins
Cook 45 mins
Spaghetti alla carbonara, this is a one pot "quick" recipe that only requires you to pay attention to it for FAB results. Adding the egg mixture IMMEADIATELY after taking the pasta off the heat is crucial to the succsess of this dish. The residual heat of the pan and the radiant heat of the pasta cooks the egg mixture. You should also serve this immeadiately as the sauce can dry out very easliy. It is best to serve this a little 'wet' in the serving bowl and the person can add pepper/salt/ extra cheese/crushed red pepper to taste and stir and it will make a beautiful sauce in the bowl!
- 6 slices thick center-cut bacon, cut into 1/2 inch pieces
- 5 garlic cloves, minced
- salt and pepper
- 3⁄4 cup dry white wine
- 3 cups low sodium chicken broth
- 3 cups water
- 12 ounces angel hair pasta or 12 ounces spaghettini, broken in half
- 2 large eggs
- 1⁄3 cup heavy cream
- 1 1⁄2 pecorino romano cheese (plus more for garnish)
- Cook bacon in skillet (12 inch minimum), till lightly browned and crisp (20 minutes) put bacon on paper towel and drain all grease except 1 tablespoon.
- Crack eggs in bowl and add heavy cream and cheese and wisk untill well combined. You want this as close to room temp as possible for the last step.
- Add garlic and 1/2 teaspoon pepper, over medium heat until fragrant (2 minutes) stir in the wine and simmer / deglaze pan untill almost evaporated (about 5 minutes).
- Stir in broth, water, and 1/2 teaspoon of salt, then add the pasta. Increase the heat to high and cook pasta at a vigorous simmer, stirring often, until pasta is tender and LIQUID IS THICKENED. (12 to 15 minutes).
- Take the pasta and sauce OFF THE HEAT. Take a moment to re-whisk the egg mixture and add the bacon pieces to skillet, then pour the egg mixture over the pasta and stir to combine and smooth out sauce.
- Serve immeadiately after sauce "comes together". Add S/P to taste and can add more cheese to taste, I also add some crushed red pepper.
- This dish is also good with green peas or asparagus.