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Linguine Carbonara
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| Ingredients | |
| 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 |
Directions
1. 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.
2. 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.
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