Pasta Carbonara

Source: Emaily

Ingredients:

2 eggs, at room temperature 1/4 cup grated Pecorino Romano cheese 1/4 cup grated Parmigiano-Reggiano cheese Salt, to taste 1 lb. spaghetti 1/4 cup extra-virgin olive oil 1/4-lb. piece pancetta, cut into small cubes 2 garlic cloves, very thinly sliced 1/2 cup dry white wine Coarsely ground pepper, to taste Generous handful of fresh flat-leaf parsley leaves, coarsely chopped

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Instructions:

Break the eggs into a warmed large, shallow bowl, add both cheeses and whisk to blend well. Set aside. Bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the spaghetti and cook until al dente, 7 to 9 minutes. Meanwhile, in a large fry pan over medium heat, warm the olive oil. Add the pancetta and sauté until just starting to become crisp, about 4 minutes. Add the garlic and sauté for 1 minute. Add the wine and cook until reduced by half. Drain the pasta, leaving a bit of water clinging to it, and add it to the bowl with the eggs and cheeses. Toss quickly (this will heat the eggs and leave a creamy coating on each strand of pasta). Add the pancetta with all of the pan juices. Season with salt and a generous amount of pepper. Add the parsley and toss again. Serve immediately. Makes 4 main-course or 6 first-course servings. Note: Only pancetta, the cured but unsmoked Italian bacon, should be used in this famous pasta dish from Rome. Pancetta is made from the same cut, pork belly, as the more common bacon, but it is salt-cured instead of smoked, giving it a subtler taste. Smoked bacon will overpower the delicate flavors of this dish. Look for good domestic brands of pancetta at delicatessens and Italian markets.

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