Bacon Carbonara is simply delicious with a creamy egg sauce and lots of crispy, smoky bacon.
Total Time:25 minutes
Yield:4 servings 1x
1pound dried linguine
8 slices bacon
1/4cup white wine
1/2cup grated parmesan cheese
Pepper to taste
1/4cup heavy cream
Dash of ground nutmeg
Put a large pot of water on to boil. Add salt and drop your pasta in the pot. Be sure to give it a good stir a few times so your noodles don't stick. Cook your pasta for one minute less than it says on the box. Drain the pasta and return it to the hot pot.
While you're waiting for your water to boil and your pasta to cook, cut your bacon into smaller pieces with your kitchen scissors. Cook the bacon in a large skillet over medium high heat. When they become crisp, drain off most of the fat and return the pan to the stove.
Add the wine to the bacon pan and let it simmer for five minutes or so. You're wanting to cook it down to form a winey, syrupy glaze on your bacon. When most of the liquid has evaporated, remove the pan from the heat.
While your bacon and pasta are doing their thing on the stove, whisk together the remaining ingredients in a small mixing bowl.
Once your bacon and pasta are cooked, we can start bringing everything together. Scrape out all the bacon and syrupy bits from your frying pan into the drained pasta and toss with tongs to coat the pasta in the syrupy bacon grease. Then add your sauce and continue to toss. The eggs will be slightly cooked by the residual heat from the pasta. The last thing we want is scrambled eggs. Just keep tossing the pasta with your tongs and everything will get coated in the creamy goodness.
Serve hot and maybe give yourself a little bit more than is really necessary.