Cooking Italy: Spaghetti Carbonara

I had originally thought I would run out of time to make this recipe. That is until I told my boss I was coming in late so that maintenance could come in to see where a leak was originating several floors back that then turned into them not showing up and the entire work day being shot all to pieces.So, after fuming and complaining to my sister via email, I figured I might as well be productive in the kitchen so I wouldn't take out my boredom on buying unnecessary bakeware online. And since I am a fan of bacon, garlic and spaghetti this seemed to be culinary destiny.

Overall, this was a fairly simple recipe to make. I took a few shortcuts and left the garlic in the pan after I had sauteed it in olive oil figuring a little garlic never hurt anyone.  And I probably ended up with a little more than half a pound of bacon in the pan but it was a sacrifice I was willing to make considering I always end up picking bits of cooked bacon out of any recipe I try.

This was a lot better than I had been expecting it to be without a traditional tomato based sauce. I went with a white pepper and loved how light it tasted. Would definitely make this again. 


Spaghetti with Carbonara Sauce 
1 1/4 lbs cooked spaghetti
1/2 pound pancetta or good quality bacon ( I went with the latter)
4 garlic cloves
3 tbsp extra virgin olive oil
1/4 cup dry white wine
2 large eggs
1/4 cup romano cheese
1/2 cup parmigiano reggiano cheese
black pepper
2 tbsp parsley 

1. Cut bacon into 1/4 inch strips
2. Sautee garlic in olive oil until golden
3. Cook Bacon in pan and cook until slightly crispy at edges. add wine, lett bubble for 1-2 minutes and turn off heat. 
4. Break 2 eggs into serving bowl to be used for tossing later. Whisk lightly and add the cheeses, pepper and chopped parsley. Mix well. 
5. Add cooked drained spaghetti to bowl and toss, coating well
6. Briefly reheat bacon over high heat, turn out into bowl,  and toss thoroughly
7. Serve immediately