Spaghetti Alla Carbonara
1/2 lb Pancetta or bacon 2 T Olive oil 1 T Butter 4 Garlic cloves, peeled -and lightly crushed 1/4 c White wine, dry Salt 1 lb Thin spaghetti 3 Eggs 1/4 c Peccorino romano cheese,
Ingredients
- 1/2lbpancetta or bacon
- 2tsp olive oil
- 1tsp butter
- 4garlic cloves, peeled
- 3eggs
- 1/4cup peccorino romano cheese,
Directions
- 1
1/2 lb Pancetta or bacon 2 T Olive oil 1 T Butter 4 Garlic cloves, peeled -and lightly crushed 1/4 c White wine, dry Salt 1 lb Thin spaghett
- 2
Put the oil, butter and crushed garlic into a saucepan or small saute pan and turn on the heat to medium-high
- 3
When the garlic becomes colored a deep gold, remove and discard it
- 4
Put the pancetta or bacon into the pan and saute until it begins to be crisp at the edges
- 5
Add the wine and let it boil away for a minute or two
- 6
then turn off the heat
- 7
In a large pot, bring about 4-5 quarts water to a boil
- 8
Add about 2-3 T salt, and when the water returns to a boil, put in the spaghetti