Spaghetti Carbonara

I am so happy it is a new week!  Last week, we all shared cooties...started with the youngest, and everyday moved up a person, until we were all laying around moaning and coughing.  Ahhh, but through the power of NyQuil and lots of napping, we are all better :) 
Moving on to the recipe today.  Carbonara had always been this elusive thing that I never wanted to try.  I didn't even know what it was until Dan, the college cafeteria guy, held up a gloppy spoonful and said it was bacon and egg sauce.  UGH!  In pasta?!?!  (((shiver)))
After many years of avoiding it, I finally tried it.  It was NOTHING like I was expecting.  First off, the recipe I made, was a drier version.  No drippy, gloppy sauce.  I LOVE dry pasta!  Growing up, my Mom would make a buttered breadcrumb version with left-over spaghetti noodles.  This Carbonara reminded me of that a bit.  The egg just worked as a binder to keep the Parmesan Cheese adhered to the noodles.  In no way does it taste like the scrambled eggs and bacon I feared.  While this recipe uses regular bacon, I may experiment with thick peppered bacon next time or go full on for the Pancetta.  To add another "yipee", this is super easy to put together.
All of us loved this meal...even the sweet blue-eyed boy, which is saying A LOT! 

Ingredients:
1 box Barilla Plus Spaghetti - 14.5 ounces
3 TBSP Extra Virgin Olive Oil, divided
6-8 slices of bacon, diced
1/4 cup diced shallot
2 cloves garlic, minced
1/3 cup dry white wine
2 eggs, beaten
3 TBSP heavy cream
1/2 cup freshly grated (not shredded) Parmesan Cheese
Reserved Pasta Water (if needed)
3 TBSP freshly chopped Italian Parsley
Pepper to taste

Cook pasta according to package directions, until al dente.  When done, drain excess water, reserving 1 cup hot pasta water.  Toss pasta with 1 1/2 TBSP olive oil.  Set aside.
While pasta is cooking, cook bacon in a large skillet until just about crisp.  Remove bacon, drain bacon grease, reserving 1-2 TBSP of it.  In skillet, combine reserved bacon grease with 1 1/2 TBSP olive oil.  Add shallots and cook until transparent.  Add minced garlic and allow to cook, but not burn, for an additional minute.  Add white wine to deglaze pan, scraping up any bits from bottom of pan.  Cook until wine has mostly evaporated, about 1-2 minutes. 
Meanwhile, combine beaten eggs, cream, and Parmesan cheese in a bowl. 
Return bacon to skillet, add pasta and heat through.  Remove from heat.  Pour egg/cheese mixture over top of pasta.  Quickly and continually toss with tongs until no longer runny.  If pasta is too dry, add some reserved pasta water to loosen.  Add pepper to taste, and toss parsley before serving.  Serve with additional Parmesan Cheese for sprinkling.
Enjoy!!!

recipe adapted from Mommy's Kitchen

This recipe has been linked up at:
Nikki's Nifty Knacks
Simply Sweet Home
Tidy Mom
This Chick Cooks
Eat at Home