Carbonara Sauce

Carbonara sauce is a rich, delicious sauce that combines basic ingredients of bacon, eggs, olive oil and cheese. It originated in Rome, Italy where they often used the ingredients they had on hand to create hearty dishes. Rome is known for three major pasta sauces in particular. All three of which I will share on this blog. Carbonara is one of those three and often a fan favorite. It's great as a portioned course or a meal in its own. Traditionally served with spaghetti.

Recipe

Ingredients

1 pound of your favorite cut of pasta (this is typically served with spaghetti)

2 tbs. olive oil

8 slices of bacon diced (you can also use 4 oz. pancetta. Kitchen scissors help.)

1 onion chopped

3 cloves of garlic, minced

1/4 cup dry white wine

4 large eggs, beaten

1/2 cup grated Parmesan or Romano cheese

Salt and pepper, a pinch of each

2 tbs. chopped fresh parsley for a garnish

Instructions

1. Bring a large pot of water to a rapid boil. Add salt. This will be for your pasta of choice. While it's cooking, you can start on your sauce. Once water comes to a boil, add the pasta. Stir occasionally. It should be firm but tender when done. About 12 to 15 minutes, depending on how you like it. Drain and toss with 1 tbs. of olive oil.

2. Place diced bacon or pancetta in a large skillet over medium heat. Start cooking bacon. Once it's about half done, add onion, garlic and 1 tbs. olive oil. Cook until bacon is brown and onion is translucent. Add white wine and let it cook down for 1 minute more.

3. Whisk eggs in a small bowl and slowly temper the egg with a bit of the pasta water, stirring them together. About 1 tbs of pasta water. At this point, you can add your cooked pasta (drained) to the skillet and combine it with the sauce.

4. Once combined, take it off the heat and add it to a large bowl that will allow you to mix it well (this can even be the bowl you'll serve it in or the pot you boiled the pasta in). Very slowly (I do this in three parts), add your egg mixture to the pasta. Start folding the eggs into it, careful to not scramble the eggs. Sometimes two people helps. After egg mixture is folded in, you'll notice it created a creamy texture. To this, you can add 1/2 cup of your cheese of choice. Fold it in. Season with salt and pepper to taste. 

5. Serve hot and finish with chopped parsley on top.