Spaghetti Carbonara or Why we are both overweight

Serves 4 to 6

1 Tbsp. extra-virgin olive oil
1/2 pound bacon (6 to 8 slices), slices halved length-wise, then cut crosswise into 1/4-inch pieces
1/2 cup vermouth or dry white wine
3 large eggs
3/4 cup Parmesan cheese , finely grated (about 2 ounces)
1/4 cup Pecorino Romano cheese , finely grated (about 3/4 ounce)

3 small cloves of garlic , pressed through garlic press or minced to paste

1 pound spaghetti
table salt
ground black pepper

Note: Pouring the cheese and eggs over the hot pasta, tossing, and then adding the bacon ensures that none of the sauce get left in the bowl.

1. Bring 4 quarts water to rolling boil in large Dutch oven or stockpot.

2. While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking. 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 small bowl; set aside.

3. When water comes to boil, add pasta and 1 tablespoon table salt; stir to separate pasta. Cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet. Transfer drained pasta to warm serving bowl; if pasta is dry, add some reserved cooking water and toss to moisten. Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt; toss well to combine. Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine. Serve immediately.


And one passed down from Italian Grandmother to internet:

Spaghetti alla carbonara recipe, passed from my mother, from her mother.

- Pound of spaghetti
- 3 eggs, room temp.
- 1/2 pound of pancetta (or bacon), diced
- 3 cloves of garlic
- 1 Tbs olive oil
- 1/4 cup dry white wine
- 1/2 cup grated parm.
- 1/4 cup grated pecorino
- Salt/pepper to taste

Cook pancetta with peeled garlic cloves and oil. Drain, return to burner and add wine. Cook until wine is adsorbed.

Boil pasta. While that's boiling, in a large bowl mix eggs, cheeses, and a dash salt and pepper. When pasta is al dente, drain. Add to bowl, toss to mix, then toss in the pancetta.