Spaghetti alla carbonara two ways

Serves 4-6

  1. 1/2 cup water OR 4tb olive oil + 1/2 cup white wine
  2. 8oz bacon
  3. 3 cloves garlic OR 1 clove garlic
  4. 3 eggs + 1 yolk OR 3 eggs
  5. 2-1/2oz pecorino romano OR 1-1/2oz parmesan + 1/2oz pecorino romano
  6. 1tsp pepper
  7. 1lb pasta
  • Simmer water and bacon together for 8 minutes in a 10in skillet until water evaporates. Lower heat and continue cooking for 5 minutes or until bacon browns and renders fat. Add garlic for 1 minute. Strain and set aside; OR place large bowl in 200 degree oven to keep warm. Cook oil and bacon together for 8 minutes. Add wine and simmer until reduced, about 6-8 minutes. Cover and set aside.
  • Mix 1tb bacon fat with 4-6 and set aside; OR mix 3-6 and set aside.
  • Cook pasta in 2 quarts water. Reserve 1 cup cooking water and drain. Whisk 1/2 cup water into cheese-egg mixture. Toss with pasta along with bacon mixture. Toss occasionally for 2-4 minutes until sauce thickens, adding additional cooking water as needed; OR cook pasta in 4 quarts water. Reserve 1/2 cup water and drain. Remove bowl from oven and toss pasta with cheese-egg mixture and bacon mixture. Add cooking water as necessary. Serve.
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