Spaghetti alla Carbonara
3 tbsp. extra-virgin olive oil
4 cloves garlic, crushed
1 2/3-lb. chunk pancetta, cut into 1/2"-long strips
2/3 cup white wine
1 lb. dried spaghetti
2/3 cup finely grated parmigiano-reggiano
1/4 cup finely grated pecorino-romano
2 tbsp. finely chopped flat-leaf parsley
2 eggs
Salt and pepper
1. Heat olive oil in a large skillet over medium-high heat. Add garlic; cook until golden, about 1 minute. Remove and discard garlic.
2. Add pancetta; cook until edges are crisp, 5–6 minutes. Add white wine; simmer until thickened, 2–3 minutes. Remove from heat.
3. Bring a pot of salted water to a boil. Add spaghetti and cook until al dente. Drain, reserving 1/4 cup pasta water. In a large bowl, whisk together parmigiano-reggiano, pecorino-romano, parsley, and eggs. Slowly drizzle in reserved pasta water while whisking constantly. Add spaghetti along with reserved pancetta mixture. Season with salt and a generous amount of pepper. Toss to combine.
SERVES 4
it's not pancetta but "guanciale" that means the cheek of the pork, no eggs but egg yolks, NO GARLIC NO NO NO!!!!!!!!! no oil or other greasy stuff, this is all...... useless for a REAL carbonara!!!!!