For me, pasta carbonara is the coziest of pasta dishes. So comforting and friendly, it’s the food equivalent of cuddling up on the couch with your favorite throw, listening to your favorite tunes, with a glass of your favorite vino.  And if you happen to be so lucky, sharing it with your favorite person.


  • 1/4cup EVOO
  • Bacon(6 to 8 slices), slices halved length-wise, then cut crosswise into 1/4-inches
  • 1/2cup dry white wine
  • 3 large eggs
  • 2ounces Parmesan, finely grated (3/4 cup)
  • 3/4ounces Pecorino Romano, finely grated (about 1/4 cup)
  • 3small cloves garlic, minced
  • 1pound spaghetti


1. Beat eggs, cheeses and garlic together with fork in small bowl; set aside.

2. Bring 4 quarts water to rolling boil in stockpot.

3. Heat oil in braiser over medium heat until shimmering, but not smoking.  Add bacon and cook, about 8 minutes. Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced, 6-8 minutes. remove from heat.

4. When water comes to boil, add pasta and 1 tablespoon table salt; stir to separate pasta. Cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet.

5. Transfer drained pasta to braiser. Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes; toss well to combine.

6. Season generously with black pepper, and toss well to combine. Serve immediately.