Sometimes you just need a recipe for the best easy pasta carbonara to go to when you want – no, need! – this classic bacon egg and cheese pasta supper. Here’s that recipe!
- 4 eggs, beaten to blend
- 1 1/2 cups shredded Parmesan cheese
- 1/4 cup fresh chopped parsley
- 8 ounces linguine
- 1 pound bacon, chopped (see note)
- 1 cup white wine
- 4 tablespoons butter
- 1 teaspoon black pepper
- Put the eggs in a bowl with all but 1/4 cup of the parmesan cheese, and most of the parsley. Whisk it all up together and set aside.
- Cook linguine in heavily salted water according to package directions until done, scooping out a cup of pasta water at the end.
- Meanwhile, cook the bacon in a large deep skillet until crispy. Scoop out with a slotted spoon and drain on paper towels, leaving the drippings in the skillet.
- Pour in the white wine and cook over medium high heat for for a couple of minutes, scraping all the delightful stuck-on bits of bacon off the bottom of the pan.
- Add the hot cooked pasta to the skillet with the bacon drippings, followed by the butter, the egg mixture and the bacon and toss to coat – the heat of the pasta is going to cook that egg mixture just the right amount. Sprinkle in some pepper, and if you think the sauce needs a little loosening up, drizzle in some of that pasta water that you saved. Sometimes I do this and sometimes I don’t.
- Divide among warmed plates, sprinkle with Parmesan and parsley and serve!
So, I deliberately overdid it on the bacon, because we like a lotta bacon in our carbonara. If you want a lighter version, you can cut the amount of bacon in half. (I can’t believe I just said that!)