CREAMY SPAGHETTI CARBONARA

Creamy Spaghetti Carbonara image

Provided by Steve_G

Categories European

Time 30m

Yield 1 batch, 6 serving(s)

Number Of Ingredients 10

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1/4 cup extra virgin olive oil
1/2 lb bacon, diced into 1/4 -inch pieces (6 to 8 slices)
1/2 cup dry white wine
3 large eggs
3/4 cup grated parmesan cheese (, about 2 ounces)
1/4 cup grated pecorino romano cheese (, about 3/4 ounce)
3 cloves garlic, pressed through garlic press or minced to paste
1 lb spaghetti
salt
ground black pepper

Steps:

Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack, and heat oven to 200 degrees.
Bring 4 quarts water to rolling boil in large Dutch oven or stockpot.
While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking.
Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes.
Add wine and simmer until alcohol has cooked off and is slightly reduced, 6 to 8 minutes.
Remove from heat and cover to keep warm.
Beat eggs, cheeses, and garlic together with fork in small bowl.
When water comes to boil, add pasta and 1 tablespoon table salt, stir.
Cook until al dente Reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet.
Transfer drained pasta to warm serving bowl if pasta is dry, add some reserved cooking water and toss to moisten.
Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt-- toss well to combine.
Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine.
Serve immediately.