• 2 tbsp extra-virgin olive oil
  • 3 large garlic cloves, lightly crushed
  • 1/3 lb pancetta or bacon, cut into 1/4-inch dice
  • 1/4 cup dry white wine
  • 4 large eggs
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp minced fresh parsley leaves
  • Ground black pepper to taste
Carbonara Sauce

With bacon, eggs, and cheese, this Italian sauce, which should be served with spaghetti, is an indulgence.

Pancetta, Italian bacon that is cured but not smoked, is more authentic, but regular smoked American bacon is fine as well.

For a sharper cheese flavor, replace 1/4 cup of the Parmesan with an equal amount of grated Pecorino Romano.

Enjoy this classic Italian recipe sauce!

Preparation:

Heat oil in a large skillet. Add garlic and cook over medium heat, turning several times, until rich golden color, about 5 minutes. Remove and discard garlic.

Add pancetta or bacon to skillet and cook, stirring occasionally, until crisp, about 7 minutes. Drain off all but 2 tbsp of fat. Add wine and simmer for 2 minutes. Turn off heat and set pan aside. Reheat bacon mixture just before tossing with pasta.

Meanwhile, in a large bowl enough to hold cooked pasta, beat eggs, cheese, parsley, and generous amount of black pepper. Toss cooked and drained pasta in bowl with eggs. Mix well and then stir in hot bacon mixture. Serve immediately.

Mangiare!