Bacon Carbonara with a Red wine sauce
This is a carbonara with a twist!!! It’s basically what happens when you’re a red wine drinker, not a white – and you don’t have white wine in the house. When all else fails, use red wine to make a delish pasta sauce!
Ingredients: -serves 4
-1/3 lb bacon (I used 8 slices), sliced
-5 cloves garlic, minced
-1/2 large onion, chopped
-1/2 cup of your favorite red wine
-pepper and salt – to taste
-3 large egg yolks
-1 lb pasta
-grated Parmesan cheese
-1/2 c flat leaf parsley, chopped
Bring a pot of water to a boil. Salt generously. Cook pasta according to package directions.
In a large skillet add your diced bacon. Turn heat on medium-high heat. (Do not pre-heat the pan. Add the bacon in the pan and THEN turn the heat on.) Brown your bacon for a few minutes (3/4 of the way to your desired doneness.) Add the garlic, onions, salt and pepper. Cook until fragrant (2 mins or so) Add in the red wine. Stir to combine. Reduce heat.
In a separate bowl, whisk together your egg yolks, salt and pepper. Add 1/2-1 cup of the starchy cooking water from the pasta SLOWLEY while whisking at the same time. Reserve another 1 cup of starchy water, set aside.
Drain pasta, and toss it with the bacon mixture. Remove from heat, add the egg yolk mixture, and 1/2 cup starchy cooking water. Mix together. Sprinkle with parmesan cheese and parsley, serve!