≡   Categories
Fusilli Carbonara

2 tablespoons olive oil
1 tablespoon butter
14 lb bacon, cut into thin strips
3 garlic cloves, minced
12 cup red wine (use decent wine!)
12 teaspoon fresh ground black pepper
2 eggs
12 cup grated parmesan cheese, plus more for serving
12 teaspoon salt
34 lb fusilli (or any pasta of your choice. I also like this with capellini)
2 tablespoons fresh parsley, chopped


Heat the oil and butter over medium heat in a small frying pan. Add the bacon and cook until brown but not crisp, about 4 minutes. Add the garlic, wine, and pepper. Simmer until the wine is reduced to 2 tbsp, about 3 minute Removed from the heat. In a large bowl, whisk together the eggs, cheese, and salt. In a large pot of boiling, salted water, cook the pasta until just done. Drain the pasta, add it to the egg and cheese mixture IMMEDIATELY, and toss quickly. DO not rinse pasta first. Add the parsley and toss just until mixed. Salt and pepper to taste. Serve with additional Parmesan and enjoy!

Source: www.food.com