Linguine Carbonara

Linguine Carbonara

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

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. 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. Makes 4 servings