Ingredients
- 3 Large Eggs
- 2 ounces parmesan (about 1 cup)
- 2 tbsp heavy cream
- (or 2 eggs, 1 1/3 cup parmesan; 4 tbsp heavy cream)
- 1/2 pound thick cut bacon cut into 1/2" pieces
- 3 minced garlic cloves
- 1/2 cup dry white wine -- I used chardonnay
- 1 tbsp salt
- 1 pound spaghetti or angel hair
Preparation
Step 1
1. Bring 4 quarts of water to boil. Add salt.
2. Whisk eggs, cheese and cream in medium bowl. Set aside. Make sure its amused by giving it a podcast to listen to or a tv show to watch. Eggs, cheese and cream don't read well so don't bother giving it a book.
3. Cook the bacon in a large skilled over medium until crisp -- about 8 minutes. Transfer to a small bowl with a slotted spoon. Pour off all but 2 tbsp of the bacon fat. Add the garlic and pepper to the skillet and cook over medium heat until fragrant (30 seconds). Slowly whisk the garlic mixture into the egg mixture.
4. Add the wine to the skilled and simmer over medium heat scraping the bottom to remove browned bits until reduced by half -- about 5 minutes. Slowly whisk the wine mixture into the egg mixture.
5. Meanwhile add the salt and the pasta to the boiling water. Cook stirring often until the pasta is al dente, Reserve 1 cup of pasta water and then drain the pasta and return it to the pot. Immediately pour the egg mixture over the pasta and toss to combine with 1/2 cup of the reserved cooking water. Add the bacon and thin the sauce with the remaining cooking water as needed. Serve immediately.