Spaghetti Carbonara
- 3 tbsp. extra-virgin olive oil
- 4 cloves garlic, peeled and crushed
- 10 oz. pancetta, cut into 1/2"-long x 1/4"-square strips
- 2/3 cup white wine
- 1 lb. dried spaghetti
- 2/3 cup finely grated Parmesan
- 1/4 cup finely grated pecorino Romano
- 2 tbsp. finely chopped parsley
- 2 eggs
- Kosher salt and freshly ground black pepper, to taste
- 1. Heat oil in a 12" skillet over medium-high heat. Add garlic, and cook until golden, about 1 minute. Remove and discard garlic. Add pancetta, and cook until edges are crisp, about 6 minutes. Add wine, and cook until thickened, about 3 minutes. Remove from heat.
- 2. Bring a pot of salted water to a boil. Add spaghetti, and cook until al dente, about 7 minutes. Drain, reserving 1/4 cup pasta water. In a large bowl, whisk together Parmesan, pecorino, parsley, and eggs; while whisking constantly, slowly drizzle in reserved pasta water until smooth. Add spaghetti along with reserved pancetta mixture. Season with salt and a generous amount of pepper. Toss to combine, and serve immediately.
extravirgin olive oil, garlic, pancetta, white wine, parmesan, ubc, parsley, eggs, kosher salt
Taken from www.epicurious.com/recipes/member/views/spaghetti-carbonara-51240421 (may not work)