Ingredients: |
Ingredients: 3 large eggs
2 ounces Pecorino Romano cheese, grated (about 1 cup)
2 tablespoons heavy cream
1/2 pound thick-cut bacon, cut into pieces
3 garlic cloves, minced
1 teaspoon pepper
1/2 cup dry white wine
1 tablespoon salt
1 pound thin spaghetti
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Directions: |
Directions:1. Bring 4 quarts water to a boil in a large pot for the pasta. Whisk the eggs, Pecorino Romano, and cream together in a medium bowl; set aside.
2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Transfer to a small bowl with a slotted spoon. Pour off all but 2 tablespoons of the bacon fats. Add the garlic and pepper to the skillet and cook over medium heat until fragrant, about 30 minutes. Slowly whisk the garlic mixture into the egg mixture.
3. Add the wine to the skillet and simmer over medium heat, scraping the bottom o the pan to remove browned bits, until reduced by half, about 5 minutes. Slowly whisk the wine mixture into the egg mixture.
4. Meanwhile, add the salt and the pasta to the boiling water. Cook, stirring often, until the pasta is al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot. Immediately pour the egg mixture over the pasta and toss to combine with 1/2 cup of the reserved cooking water. Add the bacon and thin the sauce with the remaining cooking water as necessary. Serve immediately. |
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