Carbonara is THE go-to chef’s midnight snack because it’s so quick and easy. And of course, it’s delicious. It’s also a little bit dinner, a little bit breakfast due to the bacon and egg. It’s originally a dish from Rome, and they usually use Guanciale or Pancetta. The bacon here gives it a smokier flavor, but I think it definitely works. I tend to go for it when I don’t have anything in the fridge, because it’s made from things that are usually in my pantry or freezer. Try it, you won’t be disappointed….trust me.
Linguine Carbonara
1/2 box of long pasta like spaghetti or linguine
1-2 strips of bacon (or pancetta or guanciale), chopped into pieces
1 shallot, minced
1 clove garlic, minced
1/2 cup white wine
1 egg, beaten
1/2 cup grated parmesan or pecorino
Cook the pasta according to the boxed instructions, stopping it a minute early. Meanwhile, in a large pan, render the bacon until it starts to crisp. Add the shallot and garlic and saute together for a minute. Add some pasta water and the wine. Reduce down a bit. Add the pasta and toss. While continuing to toss the pasta, slowly pour over the egg and turn of the heat. Keep tossing so the egg doesn’t scramble but coats all the pasta and combines with the pasta water to create a sauce. (If it scrambles a little, it will still be tasty, it will just have a slightly different consistency.) Add the cheese and toss.
