Carbonara Sauce

Carbonara Sauce



1 tablespoon olive oil

1 clove garlic, minced

8 ounces lean bacon, but into 1-inch pieces

1/3 cup white cooking wine or chicken broth

3 eggs

1/4 cup freshly grated Romano cheese

1/4 cup freshly grated Parmesan cheese

1 tablespoon chopped fresh parsley

1/4 teaspoon black ground pepper


  Directions Prepare pasta according to package directions; drain well. Heat oil and butter in a 2-quart sauce pan or Dutch oven over medium-high heat. Cook garlic and bacon in oil for about 5 minutes, stirring frequently, until bacon is well browned but not crisp. Add the white wine and continue cooking until it was reduced by half or about 5 minutes. Remove from heat. In a medium bowl, lightly beat the eggs and add the two cheeses and pepper. Mix and set aside. Drain the pasta and return to sauce pan over very low heat. Add the egg mixture and quickly toss with the pasta. Add bacon mixture and toss. Sprinkle with additional Parmesan cheese if desired and freshly grated black pepper. Servings 6