Prep 10 mins
Cook 15 mins
The wine really sets this recipe off! It's super simple and a go to favorite of mine that I could eat everyday! Sometimes if I don't have pancetta I'll just use bacon and occasionally if I have leftover priscutto I'll throw some of that in there as well. This is the easiest, tastiest carbonara recipe I have ever made!
- 1 lb pasta (I like cavatappi)
- 1 -2 tablespoon olive oil
- 1⁄2 lb pancetta, diced
- 1⁄2 lb thick cut bacon, chopped
- 5 garlic cloves, slightly bruised and skins removed
- 1 cup dry white wine
- 1 1⁄2 cups pecorino cheese
- 2 eggs
- lots fresh ground black pepper
- fresh parsley, to finish off
- Bring salted water to a boil and add pasta.
- Cook pancetta, bacon, and garlic with olive oil in a pan. You'll want the garlic to turn a nice golden (not burnt!) color.
- While this cooks in a seperate bowl (make sure it's large enough to mix with all ingredients at the end) mix the cheese, 2 eggs, and pepper. Set this aside until pasta is done.
- When pancetta and bacon is crisp and garlic is golden add in the cup of white wine and scrap the little bits off the bottom of your pan. Cook for a few minutes to let the flavors come together.
- Drain pasta and let cool slightly, maybe 1 minutes.
- Add to bowl with cheese and egg mixture and stir, stir, stir! I stir until most of the cheese seems melted, then add in the bacon mixture and stir some more. Top it off with fresh parsley and enjoy!
We liked this, I thought it as good carbonara!!! I used bacon, and penne pasta. This is always a favourite dish of ours and this recipe does not disappoint. Made for I Recommend, thank you Ashley!
Guilty pleasure, I am so unused to retaining all the bacon fat in the dish, but that is par for this dish. This was delicious and filling, just not good to eat before labs or a doctor visit. I wish the directions had indicated at what temperature the pancetta and bacon should be cooked and about how long it might take; I used medium, and it took the entire time my pasta water had to heat and then cook the pasta to achieve the crispy bacon/pancetta. I was nervous about the raw egg, but reasoned that the hot pasta and the bacon/pancetta mixture "cooked" the egg (I made sure my eggs were very fresh). It would also help for the recipe to give amount ranges for "lots of fresh ground black pepper". We ate Recipe#378033 as a side to this dish, and that fresh salsa taste was a good contrast to this hearty dish. Made for October 2012 Pick A Chef.