The key is the keep your serving bowl warm, and to toss the pasta with the eggs immediately after the pasta is done cooking. That makes sure that the eggs are fully cooked, and not curdled. And it turns out so creamy without the heavy cream that a lot of other recipes call for.
Spaghetti alla Carbonara
3 large eggs
3/4 C parmesan cheese, grated
1/4 C pecorino romano cheese, grated (or use a whole cup of either cheese)
3 garlic cloves, minced or grated
8 oz bacon, cut into 1/2 inch pieces
3 T extra virgin olive oil
1/2 C dry white wine
1 lb spaghetti (or linguine or fettucine)
- Preheat oven to 200°. Place an oven proof serving bowl in the oven. Meanwhile, bring quarts of water to a boil in a large pot for the pasta.
- In a medium bowl, whisk together the eggs, cheese, and garlic. Set aside.
- Cook the bacon and olive oil in a large skillet until crispy. Add white wine and simmer until it is slightly reduced, about 5 minutes. Remove from heat and cover.
- When the water is boiling, stir in 1 T salt and pasta. Cook, stirring often, until pasta is al dente, about 8 minutes.
- Reserve 1/2 C pasta water then drain the pasta, leaving it slightly wet. Remove the serving bowl from the oven and add pasta. Immediately pour the egg and bacon mixtures over the pasta and toss to coat. Season with salt and a lot of fresh ground pepper to taste. Add the reserved pasta water as needed to loosen the sauce before serving.
- Serve with some more freshly grated cheese.