How to Cook Spaghetti Carbonara with Bacon and Bread Crumbs
A twist on pasta carbonara is tossing toasted bread crumbs at the end.
Servings: 4
Ingredients
- 8 oz. pancetta bacon, either or, or both (sliced into 1/4” inch pieces)
- 3 tablespoons olive oil
- 4 garlic cloves smashed
- 1/4 cup dry white wine
- 3 large eggs I used pasteurized, but you can use very good farm fresh eggs
- 1/4 cup freshly grated pecorino romano
- 1/2 cup freshly grated parmigiano-reggiano
- black pepper
- 3 tablespoons chopped parsley
- 1 pound spaghetti
Instructions
- Fry garlic in oil until golden and then discard. Add pancetta (or bacon). I used half bacon and half pancetta, but you can do this anyway you like.
- Once crispy, add wine. Before you do that, lower the heat, so the oil and wine do not form a geyser. Be careful, as you add wine, having a lid in hand. Cook for 1 or two minutes. Turn off heat.
- Break three eggs in bowl you will serving spaghetti. Do NOT add pasta back into pot and add eggs, as eggs will cook.
- Beat eggs and add in grated cheeses, pepper and 2 tablespoons parsley.
- Reserve an extra tablespoon of parsley for garnish (along with a bit of micro greens).
- Cook pasta al dente, drain well. (See notes on cooking pasta)
- Add to bowl with beaten eggs and toss. Reheat pancetta and add to pasta. Serve at once