Pasta Carbonara is one of those meals that quick and easy to make but can be served as an elegant meal. I use bacon that I purchase from the local butcher because it offers an incredible flavor that can’t be gotten from packaged bacon. If you are concerned about your weight, you could substitute half and half for the cream.
- 1 gallon salted water
- 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta or slab bacon, diced
- 1 teaspoon diced garlic
- 2 tablespoons white wine
- 1/2 cup cream
- 1 teaspoon freshly ground black pepper
- 1 pound fresh linguini
- 1 cup grated Pecorino Romano
- 2 eggs, separated
- Put the water in a large pasta pot and bring it to a boil over medium heat.
- Add the oil and pancetta to a large saute pan over low heat. Cook the pancetta until crisp, being careful not to burn it, about 5 minutes.
- Add the garlic and stir for 5 seconds.
- Add the wine, cream and black pepper.
- Cook until the sauce coats the back of a spoon.
- Drop the fresh linguini into water and stir to separate strands. When pasta is just undercooked remove it from the water and add it to the pan with the sauce. Gently stir for 1 minute.
- Remove the pan from the heat, add 1/2 the cheese and the egg white and stir, being careful not to break the noodles. Add the egg yolk and lightly toss.
- Transfer the pasta to a serving bowl or platter and garnish with the remaining cheese.