© DVO
Fantastic recipe. If feeling health conscious, drain a little of the bacon grease before adding the wine. Tastes better if you don't, though.
Good served with salad and garlic bread.
| About 1/2 lb bacon, chopped or sliced into thin strips |
| 3 or 4 garlic cloves, minced |
| 1 cup, minus 3 or so sips of white wine |
| 2 eggs |
| 3/4 cup grated parmesan cheese, plus more for serving |
| Black pepper, to taste |
| 1 lb spaghetti (thin, regular, whatever) |
Put some water on to boil for the pasta.
Start cooking the cut up bacon.
In a large bowl, wisk the eggs until well beaten. Wisk in the 3/4 cup parmesan cheese, and the pepper. Set aside.
Once the bacon pieces are crisp, add in the garlic. Saute just until the garlic is fragrant. Don't brown the garlic!
Add the wine to the bacon pan, and bring to a boil. Lower heat and let simmer until the liquid reduces a bit.
Cook the pasta, according to the instructions. Once cooked, drain quickly in a colander, and then add immediately to the bowl with the egg mixture. Toss the pasta and egg mixture quite a bit, until everything is well mixed.
Pour the bacon/garlic/wine mixture over the pasta and toss again.
Serve immediately, with some extra parmesan, if desired.
© DVO
