Ingredients
2 tbsp. olive oil
2 tbsp. butter
1/4 lb. sliced bacon
2 cloves garlic
1/2 c. red wine
1/2 tsp. fresh-ground black pepper
2 eggs
1/2 c. grated Parmesan cheese
1/2 tsp. salt
3/4 lb. linguine
2 tbsp. chopped fresh parsley
Preparation
Step 1In 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.Step 2In 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.Step 3Wine Recommendation: 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.
