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  • 1 lb. spaghetti (I love DeCecco)
  • 1 small shallot, chopped
  • 3 cloves garlic, chopped
  • few dashes of McCormick Crushed Red Pepper Flakes
  • 1/2 lb. thick-cut bacon (cut into tiny pieces)
  • 4 jumbo eggs
  • 1/3 C white wine (I used a Pinot Grigio from Impero Wines
  • 1/2 C Parmesan cheese plus extra for serving
  • 1/2 C heavy whipping cream
  • Kosher salt/Pepper
  • Fresh chopped parsley
  • 1/2 C reserved pasta water
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Silky…rich…creamy…all words I would use to describe this Pasta Carbonara. I have been working out a lot and had a deep hunger for pasta…some kind that would stick to my ribs, so to speak. I think I have only eaten Carbonara once in my life and I have always been a bit apprehensive about making it.

Why??? The EGG…I was always worried I would scramble the egg…I knew you had to put it in at the end…but it scared me to death…what could I do to ensure that it would not…I think I came up with the answer.

One thing I love about this recipe is that it can be done in under 25 minutes…prep to plate! Honestly…you will think you ordered this at some fancy Italian restaurant. Let’s get our pasta on!

four stacks of pasta carbonara on a wooden board
ingredients for pasta carbonara

Start boiling a pot of water for the pasta. I am in love with DeCecco pasta. Cooks up perfectly, every single time. In a deep saucepan, add the bacon and render until crispy. Drop your pasta once the water boils…do NOT forget to salt your pasta water! Always remember to stir your pasta immediately after you drop in the pot so that it does not stick together.

While the bacon is rendering, in a bowl whisk together the eggs, heavy whipping cream and Parmesan cheese. Season with salt and pepper.

Remove bacon from pan. Drain and reserve. Keep about two tablespoons of the bacon fat in the pan. Add the shallots and allow to cook for about two minutes.

Add the garlic and crushed red pepper. Allow to cook for another two minutes…be sure not to brown the garlic.

Add in the wine…scrape up any bits at the bottom of the pan…allow the wine to reduce to about half.

Turn the heat way down to low. Add the pasta. If you time it right, you can take the pasta directly from the pot and place into the pan. If not, drain and remember to reserve at least one-half of a cup of the pasta water. Toss to coat the pasta with the sauce. Add in the reserved pasta water. Toss with tongs.

Turn the heat off. Add the egg mixture and toss quickly with tongs. This is the part that scared me…but I thought if I could mix the eggs with the cream and cheese, I just may not scramble the eggs…I did NOT! Yeah, me!

Add in about three-fourths of the reserved bacon pieces and a handful of fresh chopped parsley. Toss.

Serve the Pasta Carbonara, immediately. To serve, place pasta in bowls and top with a few pieces of bacon and a touch of fresh parsley. You can also top with additional Parmesan cheese. ENJOY! I also did a take on this recipe using country ham and won the grand prize. The contest was sponsored by Clifty Farm and I made this Pasta Carbonara with Country Ham and Quail Eggs.

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