1/2 pound bacon (6 to 8 slices) cut into 1/4 inch pieces
1/2 cup dry white wine
3 large eggs
3/4 cup finely grated Parmesan
1/4 cup finely grated Pecorino romano
3 small cloves garlic, minced to paste or pressed through garlic press
1 pound spaghetti
salt & pepper
Instructions
Adjust oven rack to lower-middle position and set heatproof serving bowl on rack. Heat oven to 200*F. Bring 4 quarts of water to a rolling boil in a large stockpot.
While water is heating, heat oil in large skillet over medium heat until shimmering. Add bacon and cook, stirring occasionally until lightly browned and crisp (about 8 minutes). Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced (6 to 8 minutes). Remove from heat and cover to keep warm. Beat eggs, cheeses, and garlic together with fork in a small bowl and set aside.
Cook pasta until al dente; reserve 1/3 cup of pasta coking water and drain pasta for about 5 seconds, leaving it slightly wet. Transfer drained pasta to warm serving bowl. If pasta appears dry, add some reserved cooking water and toss to moisten. Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon salt and toss well to combine. Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine. Serve immediately.
Serving
Suggestions
Beware if you don't like garlic!
Originally Submitted
4/30/2008
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