Ingredients: |
Ingredients:
Ingredients:
1 - 16 oz box spaghetti noodles
1 - tablespoon olive oil
8 - slices bacon or pancetta, diced
1/2 - small onion, chopped (about 1/4 cup)
1 - clove garlic, minced
1/8 - 1/4 - cup dry white wine or chicken stock
1/2 - cup reserved pasta water
2 - eggs, beaten
2 - tablespoons heavy cream, half & half or milk
1/2 - cup grated Parmesan cheese
pinch salt and black pepper to taste
2 - tablespoons chopped fresh parsley
additional grated Parmesan cheese, for garnish
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Directions: |
Directions:
In a large pot of boiling salted water, cook the pasta until al dente. While the pasta cooks start cooking the bacon.
In a large skillet, cook chopped bacon or Pancetta until slightly crisp; remove bacon pieces and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add 1 tablespoon olive oil, and heat.
Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook for one minute;
Add wine or chicken stock and cook until everything is deglazed and all of the brown bits have been removed from the bottom of the pan. Turn off heat and return cooked bacon to pan;
Drain the spaghetti-pasta thoroughly (reserve 1/2 cup pasta water) and add hot spaghetti to the pan and toss to coat.
To ensure a creamy, silky sauce, mix the cheese, cream and beaten eggs together in a separate bowl, then stir into the pasta, off of the heat.
Tossing constantly with tongs or large fork until eggs are barely set. If the mixture is to thick add a bit of the reserved pasta water.
Add salt and pepper to taste (remember that bacon and Parmesan are very salty, so go easy on the salt). Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese.
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This recipe for Pasta Carbonara is from