Spaghetti Alla Carbonara
Ready In: 55 mins
Serves: 4
Yields: 4
Ingredients
- 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)
Directions
- 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.
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