- SERVINGS: 4
No book about quick pastas would be complete without a version of this classic. It's made with little more than bacon and eggs.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 pound sliced bacon, cut crosswise into thin strips
- 2 cloves garlic, minced
- 1/2 cup red wine
- 1/2 teaspoon fresh-ground black pepper
- 2 eggs
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 teaspoon salt
- 3/4 pound linguine
- 2 tablespoons chopped fresh parsley
- In a small stainless-steel frying pan, heat the oil and butter over moderate heat. 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 tablespoons, about 3 minutes. Remove from the heat. In a large bowl, whisk together the eggs, cheese, and salt.
- In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta, add it to the egg-and-cheese mixture, and toss quickly. Pour the bacon mixture over the linguine. Add the parsley and toss just until mixed. Serve immediately with additional Parmesan.
An uncomplicated, fairly acidic and non-oaky white wine will cut through the richness of the bacon, eggs, and cheese in this dish. Either a vernaccia or a pinot bianco from Italy fits the bill.
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