½ Tbsp (7.5 ml) olive oil (just to avoid the butter from burning)
4 cloves of garlic, minced
8 slices of bacon cut into tiny strips
⅓ cup (80 ml) of red or white wine
¼ cup (60 ml) heavy cream
2 eggs
½ cup (115 g) grated Parmesan + more for serving
1 lb. (500 g) Spaghetti or Linguini pasta
Instructions
In a large pot, heat enough water to cook the pasta;
Meanwhile, in a skillet over medium heat, melt the butter with the olive oil until the butter begins to foam;
Add the minced garlic and saute' until the garlic becomes fragrant;
Add the bacon and fry until golden. Season with ground black pepper to taste;
Add the wine and let it reduce until the alcohol has evaporated. Set aside;
When the water in the large pot boils, salt the water and cook the pasta "al dente", which means tender yet firm. About 8 to 10 minutes.before draining, reserve 1 cup of the starchy water (you might need it to thin the sauce);
While pasta is cooking, prepare the egg mixture by beating the eggs with the Parmesan, using a fork. When smooth, add the heavy cream;
Drain the paste and add it to the bacon. Toss until pasta is covered with the bacon fat;
Add the egg mixture and toss pasta thoroughly again. The heat of the pasta will cook the raw eggs, making a creamy sauce;
Have some extra Parmesan cheese at the table when serving.
Recipe by Easy Recipes, Etc™ at https://easyrecipesetc.com/pasta-carbonara-recipe/