- 3 large eggs
- 2 ozs. Pecorino Romano cheese, grated (about 1 cup) (I’ve always used parmesan though)
- 2 Tbsp. heavy cream
- 3/4 lb. thick-cut bacon, cut into ½ inch pieces (ok, the recipe technically calls for .5 lb, but we like it closer to .75 lb)
- 1 shallot, minced
- 1 garlic clove, minced
- 1 tsp. fresh coarse ground pepper
- ½ cup dry white wine
- 1 Tbs. salt
- 1 lb. spaghetti
- Bring 4 quarts water to a boil in a large pot for the pasta. Whisk the eggs, Pecorino Romano, and cream together in a medium bowl; set aside.
- Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Transfer to a small bowl with a slotted spoon. Pour off all but 2 Tbs. of the bacon fat. Add the shallot, if using, and sauté about 3 minutes, then add the garlic and pepper to the skillet and cook over medium heat until fragrant, about 30 seconds. Slowly whisk the garlic mixture into the egg mixture.
- Add the wine to the skillet and simmer over medium heat, scraping the bottom of the pan to remove browned bits, until reduced by half, about 5 minutes. Slowly whisk the wine mixture into the egg mixture.
- Meanwhile, add the salt and the pasta to the boiling water. Cook, stirring often, until the pasta is al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot. Immediately pour the egg mixture over the pasta and toss to combine with 1⁄2 cup of the reserved cooking water. Add the bacon and thin the sauce with the remaining cooking water as necessary. Garnish with the basil and serve immediately.
- Notes: Curdled eggs will ruin your carbonara. To prevent this from happening, whisk constantly when adding the hot ingredients to the egg mixture. Pecorino Romano has a sharper flavor compared to Parmigiano Reggiano, but you can use it in a pinch. Pecorino also gives it a creamier texture.