This is a classic. I don't really know if I do this the completely traditional way, probably not. I have been told my Carbonara is the closest to authenic a lot of people at my job have seen in awhile, but who knows. Anyway, I learned this recipe from an american guy who spent a lot of time travelling in europe, and I trust his opinion. We actually made this as hangover chow at 7:30 am one day after a night of partying, and I must say it did the trick. Heres what you need,
Penne pasta
Heavy cream
Parmesan cheese
Garlic
Bacon
White wine
Tomatoes
Onions
Eggs
Ok here we go. I hope you know how to cook pasta al-dente, otherwise there isn't much point for you reading this recipe. Assuming you do cook off your desired amount and cool it off and set aside for use later. To make your sauce cut up bacon into 1/8 inch strips and begin browning in a saute pan. When it is about halfway there add your onions. When it is about 3/4 of the way there add your garlic as it is the smallest. Now hit it with a little white wine to get all that brown flavor off of the bottom of the pan. Add your heavy cream now. Leave the heat on so the cream will start to thicken. Add your tomatoes now as well as your parmesan so it begins to melt. Now turn off your heat and wisk in ann egg. This must be done at the end so that you only thicken your sauce and don't end up with scrambled carbonara. If this happens to you, you will know what I mean. HA HA. Anyway, now add your pasta and toss in the sauce. In a minute or so the pasta should have taken on the heat from the sauce and you are ready to go. Season with some salt and pepper and garnish with more bacon bits, parsley, and parmesan cheese. Done. This is incredibly bad for you, but oh so good. I even like to save rendered bacon fat from when I cook bacon and add even more to this recipe. Its awesome.
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