Carbonara
Prep Time
10m
Pasta covered in a bacony, creamy, cheesy sauce that never fails to put you in a coma
Active Time
40m
Inactive Time
5m
Total
55m
Ingredients
1 lb bacon, cut into bite-sized pieces
6 tbsp butter
1/2 cup white wine
2 eggs
1/2 cup cream
3/4 cup parm, plus more for serving
1 lb spaghetti
Directions
Cook the bacon in a large saucepan or pot until crispy.
While bacon is cooking, combine the eggs, cream, and parm in a large bowl, and whisk to combine. Set aside.
While bacon is cooking, put on a pot for the spaghetti. Don't add yet.
When bacon is done, remove with a slotted spoon to a paper-towl lined plate to drain.
Pour out excess bacon grease, keeping 2 tbsp in the pot. Add butter and white wine.
Bring butter/wine/grease mixture to a simmer. Cook until the steam has mostly stopped, about 10 minutes.
While butter is simmering, cook pasta according to instructions on the box
Drain the pasta. Immediately add pasta to the pot with the butter/grease/wine. Toss thoroughly to coat pasta with grease mixture.
Add egg mixture to the pot, and toss thoroughly to coat. Serve with additional parm.
NOTE it is crucial that the grease mixture is very hot when you add the pasta and egg mixture. The heat from the grease mixture will cook the eggs.
Source: Carlson Family Lore