Here is a fairly easy pasta recipe, which packs a TON of flavor into every bite. This carbonara sauce can be slightly tricky though. To keep the eggs from scrambling, but to still have them come out cooked, is to use a warm bowl when tossing the pasta and the sauce. FYI, this is a great recipe to have outside during the summer with a glass of Sauvignon Blanc.
This recipe comes from the America's Test Kitchen Family Cookbook. This is the greatest recipe book around, I've never been disappointed by it. Go get one now!
1.5 Ounces Parmesan Cheese
3 Garlic Cloves, Minced
8 slices bacon, chopped
1/4 Cup Olive Oil
1/2 Cup White Wine
Salt and Pepper
1) Pre Heat Oven to 200 degrees and insert large bowl, and bring water to boil on stove for pasta
2) Whisk eggs, cheese, and garlic together in bowl, and set aside
3) Cook the pre-chopped bacon and olive oil in a skillet until bacon is crisp. Add wine, and simmer for about 5 minutes
4) Cook spaghetti, and place in warmed large bowl. Then add egg and bacon mixtures, and thoroughly toss.