Carbonara Sauce

2 T olive oil
several cloves garlic
1/2 C grated parm-reg
1/4 C grated romano
2 T chopped parsley
1/2 lb pancetta in 2-3 slices
1/2 C dry white wine
2 eggs
1 lb spaghetti
salt, pepper to taste

Slice pancetta into roughly 1/4 inch by 1/8 inch strips.

Brown garlic in olive oil to infuse it. Add pancetta and brown. Deglaze with wine and let bubble away until the wine has mostly evaportated. Prepare spaghetti by package directions. While spaghetti is cooking, beat egg. Add cheese, parsley, pepper, and salt (depending on saltiness of the pancetta) to the egg, and mix until integrated. When spaghetti is finished cooking, drain and immediately toss with the egg mixture. The residual heat of the pasta should cook the egg (insert standard salmonella warning here). Add pancetta (reheat if necessary) to the spaghetti and toss.

Last modified 7 May 2007 at 1:33 am by eaganj