Yield 1
Prep time
10 MinCook time
15 MinTotal time
25 MinPasta Carbonara
A delicious weeknight pasta dish that comes together in the time it takes to boil the water and cook the noodles!
Ingredients
- Half a package of Spaghetti or your pasta of choice
- 2 Slices of pre-cooked, thick-cut bacon
- Olive Oil
- White Wine
- 4 Cloves of garlic
- An egg
- 1/2 Cup of shredded parmesan
- 1/4 Cup of shredded pecorino
- Fresh Cracked Pepper
- Salt
Instructions
- Slice the bacon into half-inch squares, and thinly slice your garlic cloves.
- Set a pot of salted water on high heat and a skillet on medium-low.
- Add bacon to the cold skillet with a little bit of olive oil.
- While water boils and bacon cooks, prep the sauce: in a stainless steel bowl mix an egg, grated cheeses, and a lot of freshly cracked black pepper.
- The bacon should be letting out fat now. Cook it slowly until it begins to brown and crisp. Then add the sliced garlic and cook just before browning. Turn the heat down and add 1/4 C of white wine, lightly salt, and keep on a low simmer.
- When pasta is done, drain, and add directly to stainless steel bowl. Without hesitating, vigorously mix the pasta with the egg and cheese mixture for 1-2 minutes, or until the pasta stops steaming and looks gloopy and saucy.
- Now mix in the contents of the skillet until combined and serve.
Notes
For the bacon, you can of course use pancetta or guanciale, but thick-cut bacon (I prefer Applegate brand) is still super tasty.
For the wine, I went with some fruity and semi-dry. I wouldn't go for anything too sweet or too oaky, but it depends on your taste. (So I'd go with a Pinot Grigio, Alvarinho, Reisling, or Vino Verde, and avoid Chardonnay's and Moscato's)