Spaghetti Carbonara
- 1/2 lb pancetta, cut in 1/4 inch wide strips
- 4 cloves garlic minced
- 3 tablespoons extra-virgin olive oil
- 1/4 cup dry white wine
- 2 large eggs
- 1/4 cup romano cheese, grated
- 1/2 cup parmigiano-reggiano cheese, grated
- 1/2 teaspoon freshly grated black pepper
- 2 tablespoons parsley, chopped
- 1 pound spaghetti
- Cook the spaghetti according to package directions.
- Meanwhile:
- Saute the garlic in the olive oil over medium high heat until the garlic becomes golden.
- Add the pancetta to the pan and cook until crisp at the edges. Add the wine and let it simmer for 1-2 minutes.
- Turn off the heat.
- In a large bowl beat the eggs lightly with a fork. Add the cheeses, a liberal grinding of pepper and the parsley. Mix thoroughly.
- Add the cooked spaghetti to the bowl and toss rapidly, coating the spaghetti well.
- Breifly reheat the pancetta over high heat then add the entire contents of the pan to the spaghetti and toss thoroughly again.
- Serve immediately.
pancetta, garlic, extravirgin olive oil, white wine, eggs, romano cheese, cheese, black pepper, parsley, spaghetti
Taken from www.epicurious.com/recipes/member/views/spaghetti-carbonara-1272079 (may not work)