A customer suggested this Rachel Ray recipe to us and it was love at first sight. You add a little of our bacon to some nice pasta and white wine…and the combination is dreamy!  Give this Pasta Carbonara a try and let us know what you think!

Pasta Carbonara
3 tablespoons olive oil
1/3 lb bacon, diced into small chunks
5-6 cloves garlic
1/2 cup dry white wine
3 large egg yolks
salt and papper
1 pound pasta such as linguine, spaghetti or egg tagliatelle
Grated pecorino Romano and parmigiano (we like the Italian blend in the cheese section from Wegmans)
1/2 cup flat leaf parsley, finely chopped (optional)

1. Bring a large pot of water to boil for pasta.

2. Heat olive oil in a large deep skillet over medium heat. Add the bacon and brown for 3-4 minutes, then add some garlic and some black pepper and stir for 2 minutes more. Add wine and reduce heat to low. Whisk up egg yolks and season with salt and pepper.

3. Add pasta to salted boiling water and cook to al-dente. Save the pasta water.

4. Add 1 full cup of starchy cooking water to egg yolks in a slow stream to temper them. Reserve an extra half cup starchy water in case the pasta gets too tight when you toss it.

5. Drain the pasta and add pasta to the bacon and garlic. Pour egg yolks over the pasta and quickly toss the pasta to coat with egg. Remove from heat and toss with handfuls of grated cheese until the egg mixture thickens. Add parsley, adjust salt and pepper to taste.

6. Enjoy!