Creamy Spaghetti Carbonara

Submitted by Steve_G

"Yummy / easy / fast pasta dish, Great weekday meal."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 1 batch
• Serves: 6

ingredients

• 1⁄4 cup extra virgin olive oil
• 1⁄2 lb bacon, diced into 1/4 -inch pieces (6 to 8 slices)
• 1⁄2 cup dry white wine
• 3 large eggs
• 3⁄4 cup grated parmesan cheese (, about 2 ounces)
• 1⁄4 cup grated pecorino romano cheese (, about 3/4 ounce)
• 3 cloves garlic, pressed through garlic press or minced to paste
• 1 lb spaghetti
• salt
• ground black pepper

directions

1. Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack, and heat oven to 200 degrees.
2. Bring 4 quarts water to rolling boil in large Dutch oven or stockpot.
3. While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking.
4. Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes.
5. Add wine and simmer until alcohol has cooked off and is slightly reduced, 6 to 8 minutes.
6. Remove from heat and cover to keep warm.
7. Beat eggs, cheeses, and garlic together with fork in small bowl.
8. When water comes to boil, add pasta and 1 tablespoon table salt, stir.
9. Cook until al dente Reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet.
10. Transfer drained pasta to warm serving bowl if pasta is dry, add some reserved cooking water and toss to moisten.
11. Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt-- toss well to combine.
12. Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine.
13. Serve immediately.

Reviews

[Kevin Young]

I thought this was really good. It's the first pasta carbonara recipe I've seen without cream and it worked very well. I did add about a cup and a half of sliced mushrooms, and 1/2 cups chopped scallions which made it really nice. The scallions gave it a bit of color too. Good dish.

 

[Melanie Chavez]

I had to half the recipe for just two of us, but it worked out fine. My hint: fry up more bacon than you think you'll need. I tried to cut back, but regretted it. I also added a little cream at the end (following other recipes I compated it to.) It had great flavor. I'm glad I found a pasta recipe which wasn't with the same old tomato-based sauce. Thanks! I will definitely make it again.

 

[elizabeth c.]

Absolutely delicious.....very rarely have white wine in the house, gives me a serious headache, so I use just a splash of white balsamic vinegar. Have used bacon, pancetta and even finely diced left over baked ham. Frozen peas if I have them.....chopped parsley if not. I do use 3 eggs or 2 eggs and one yolk for 1/2 lb of pasta and generous pasta water for creaminess. I cook my pork of choice in my largest stainless steel skillet, add a splash of pasta water, eggs, cheese and whatever green I have with lightly drained long pasta. The quantities, proportions here are quite good but I do up the egg, tastes more like what I've had in Italy

 

[LifeIsGood]

I thought this was delicious. It's similar to a pasta carbonara recipe from Tyler Florence that I use all the time. This one has the addition of garlic, which is really nice. I also threw in some shrimp with the bacon and wine. Thank you! Made for the Think Pink event in the community forum.

 

[KiaRioGrl79]

I just asked my husband how many stars I should give this out of five, and he replied, "Six!!!" The only change I made to the recipe was to use rigatoni instead of a straight pasta like linguine or spaghetti. Next time, I'll probably add frozen peas to the pasta water a few minutes before the pasta's done, to add a bit of colour and a hint of vegetable. :) Otherwise, it was dead simple and really delicious.