Spaghetti Carbonara Serves 6 (See also Pasta Carbonara)

Adjust oven rack to lower middle position, set large oven-proof serving bowl on rack, and heat oven to 200. Bring 4 qts water to boil in large stockpot. Heat 1/4 c water in large skillet over medium heat. Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 min. Add garlic and cook until fragrant, 30 sec. Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced, 6-8 min. Remove from heat and cover to keep warm. Beat eggs, cheeses, and garlic together with fork in small bowl. Set Aside. When water comes to a boil, add pasta and 1 T table salt. Stir to separate pasta. Cook until al dente; reserve 1/3 c cooking water and drain pasta for about 5 sec. Transfer to warm bowl and add reserved water if necessary. Immediately pour egg mix over hot pasta, sprinkle with 1 tsp sea salt; toss well. Pour bacon mix over pasta, season generously w black pepper. Serve immediately.

Bacon 0.5lb diced (pancetta, if available)
Olive Oil 0.25 cup
Cheese, Parmesan 0.75c, grated
Egg 3 plus 1 large yolk
Garlic 3 clove, pressed
Cheese, Pecorino Romano 0.25c
Wine, White 0.5c
Pasta 1 lb spaghetti or tortellini