Classic Carbonara I

Classic Carbonara I
Recipe type: sauce
  • 1 tablespoon olive oil
  • 2 ounces bacon or pancetta, cut into small cubes
  • ½ cup diced onion
  • 1 teaspoon finely chopped garlic
  • ½ cup dry white wine
  • 1 serving of hot pasta, drained
  • 1 beaten egg
  • ¼ cup parmigiano, grated
  • 1 tablespoon chopped parsley
  • A liberal sprinkling of freshly ground black pepper
  1. Heat the olive oil in a 10-inch skillet.
  2. Add the bacon and onion.
  3. Cook over high heat until the onion begins to turn translucent.
  4. Add the garlic and toss with other ingredients.
  5. Pour in the wine and boil down until it it is reduced to syrup.
  6. Should only take 1 minute over high heat.
  7. Add the pasta and toss with the other ingredients.
  8. Remove the pan from the heat and toss in the eggs.
  9. Stir well.
  10. Add the parmingiano, parsley and pepper.
  11. Continue tossing and mixing until the pasta is well coated (for a wetter sauce, add some chicken stock after the wine is reduced).
  12. Turn the finished sauce out onto a plate and dust with additional parmigiano, parsley, and black pepper.