Ingredients:
2 tablespoons olive oil
2 tablespoons butter
1/4 lb bacon, sliced into strips
2 garlic cloves, minced
1/2 cup red wine
1 teaspoon pepper
2 eggs
1/2 cup grated parmigiano-reggiano cheese ( or regular parmesean)
1/2 teaspoon salt
3/4 lb linguine ( or your favorite pasta)
2 tablespoons fresh parsley, chopped
Directions:
In a small, stainless pan, heat oil and butter over medium heat.
Add bacon and cool till brown, but not crisp – about 4 minutes.
Add garlic, wine, and pepper.
Simmer until wine is reduced – about 3 minutes.
Remove from heat.
In large bowl, whisk together eggs, cheese, and salt.
In large pot of boiling water, cook pasta until just done (al dente).
Drain pasta and add it to egg mixture immediately. The pasta will cook the eggs – toss quickly.
Pour the bacon mixture over linguine.
Toss with fresh parsley and serve immediately.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.