Spaghetti Alla Carbonara
A surprisingly simple recipe made with bacon and eggs that is full of flavor and nutrition. We couldn't find grated Pecorino cheese and substituted a quality thinly shredded Parmesan by Sartori from Safeway.
Credit: The Vatican Cookbook
1 pound spaghetti
1/2 pound bacon, diced
2 T. white wine
4 eggs, beaten
4 oz. grated Pecorino or Parmesan (we prefer shredded)
Fresh ground black pepper
Place a pot of salted water onto boil. Cook spaghetti in the salted water until al dente. Meanwhile, dice the bacon and cook until crisp in a large pan over medium heat. Scoop out half of the bacon grease with a measuring cup. Add the white wine.
In a bowl, whisk the eggs, the grated cheese, pepper, and salt. Set aside until the pasta is cooked.
Drain the spaghetti and add to the pan of bacon. Mix well. Remove the pan from heat. Add the egg and cheese mixture to the pan and stir vigorously. Mix until the eggs begin to bind. Season to taste, distribute on individual plates and serve.