Skillet Carbonara Casserole

• 8 slices bacon, chopped fine
• 2 slices hearty white bread, torn into pieces
• 1 1/4 cups perorino romano cheese, grated (3 oz)
• 2 large eggs
• 1 cup evaporated milk
• 5 1/4 cups water
• 3 garlic cloves, minced
• 1 cup white wine
• 1 lb penne pasta

1. Fry bacon. Cook bacon in large nonstick skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate. Pour off fat from pan, reserving 3 tablespoons.
2. Prepare topping: Pulse bread, 1/4 cup cheese, 1/2 teaspoon pepper, one-quarter of crisp bacon, and 2 tablespoons reserved bacon fat in food processor until coarsely ground. Whisk eggs, milk, remaining cheese, and 3/4 cup water in medium bowl.
3. Simmer pasta. Heat remaining bacon fat in empty skillet over medium-high heat until shimmering. Add garlic and 1 teaspoon pepper and cook until fragrant, about 30 seconds. Stir in wine and cook until reduced to 1/4 cup, about 3 minutes. Stir in remaining water, penne, and 3/4 teaspoon salt and bring to boil. Reduce heat to medium and simmer covered, stirring occasionally, until most of the liquid is absorbed and pasta is al dente, 15-20 minutes. Adjust oven rack to upper-middle position and heat broiler.
4. Add sauce. Off heat, add egg mixture and remaining crisp bacon to pan and toss to combine. Top with bread-crumb mixture and broil until golden brown, about 2 minutes. Cool 5 minutes, serve.

bacon, white bread, perorino romano cheese, eggs, milk, water, garlic, white wine, penne pasta

Taken from www.food.com/recipe/skillet-carbonara-casserole-400709 (may not work)