Linguini a La Carbonara

  • 1 ¼ cups parmesan
  • 3 large eggs
  • ¾ cup cream
  • 12 ounces linguine
  • 6 bacon slices, chopped
  • 1 large onion, chopped
  • 2 tsp. minced garlic
  • ¾ dried crushed red pepper
  • 3/4 cup dry white wine

Whisk ¾ cup cheese, eggs, and cream in a medium bowl to blend; set aside.

Cook linguine until just tender.  Drain, reserving ½ cup cooking liquid.  Return pasta to pot.

Meanwhile, sauté bacon in large skillet over medium heat until crisp.  Add onion, garlic, and crushed red pepper.  Sauté until onion is translucent, about 8 minutes.  Add wine.  Simmer until most of wine has evaporated, about 8 minutes.

Add onion mixture and egg mixture to pasta.  Toss over low heat until egg mixture thickens and coats pasta, adding reserved cooking liquid by tablespoonfuls if sauce is too thick, about 4 minutes.  Season with salt and pepper.

Transfer pasta to a large bowl and pass Parmesan separately.

4 Servings.

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