Pasta Carbonara A Rich Sauce of Cream and Bacon

James Beard once said, “A gourmet who thinks of calories is like a tart who looks at her watch.” If you’re in the mood for a full-fat, carb-loving extravaganza THIS DISH IS IT! If it’s winter… If it’s THAT time of the month… If you’re just completely down in the dumps and only pasta will suffice…then by all means jump in! You can hit the gym tomorrow.

10 slices of Lean Good Quality Bacon, snipped into 1” bits
½ Onion, chopped finely
2 Garlic Cloves, minced
½ cup White Wine
1 cup Whipping Cream
½ cup grated Parmesan Cheese
1 Egg, beaten
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In a large fry pan, cook the bacon and onion until nearly done. Add garlic and stir for a minute or so. Remove to a bowl. Skim the fat out of the pan (if you wish) but leave all the brown bits. Deglaze the pan with wine. Turn to low heat, stir in the cream. Add the parm, stir until it melts. In a small bowl, temper the egg. Add a few spoonful of the cheese sauce to warm the beaten egg, then add it to the cheese sauce. Cook a minute or two until the sauce thickens. Turn off.

Boil a large pot of water. Salt and add two pasta portions of your choice. A fresh or dried linguini is excellent. A cheese ravioli would be over-the-top. Fresh pasta is a bit on the pricey side. So splurge only if you can afford it. Fresh pasta takes barely any time at all to cook, so test frequently. Pasta should be el dente which in Italian means “to the tooth”. It’s still got a bit of bite to it.

Drain the pasta and toss into the sauce. Add the bacon, onions and pepper to taste. Plate immediately. Generously serves 2.

If you’re luxing it up;
Pair this sup with a bottle of Chateau Paradis 2006 Terre des Anges.