Jan/Feb 2010

Think of this Roman classic as Italian-style bacon and eggs on pasta, elevated to near-cult status. Like a soufflé, this dish does not wait gracefully for tardy diners or slow-footed cooks.

1/4 c. olive oil

6 bacon slices, sliced crosswise into strips

1/3 c. dry white wine

3 large eggs

3/4 c. finely grated parmesan cheese

3 garlic cloves, minced

1 lb. linguine

kosher salt to taste

freshly ground black pepper to taste

Preheat a serving bowl in a warm oven. Bring a large potful of water to a rolling boil.

Heat the oil in a sauté pan, then add the bacon and cook it until it’s crisp. Add the wine and simmer until it’s reduced by half. Keep the mixture warm.

Whisk the eggs, cheese and garlic in a small bowl, then set aside.

Salt the boiling pasta water, add the pasta and cook it until it’s al dente. Drain the pasta, reserving 1/2 c. of the cooking water. Transfer the pasta to the warmed serving bowl and toss it with the bacon and wine mixture. Add the egg mixture and the reserved cooking water. Toss and season with black pepper. Tossing the egg mixture with the hot pasta partially cooks it. Serve immediately. Serves 4.