And like me, Ben cooks more to taste then to recipe, so the amounts quoted here are more of a guide line then an absolute amount.
2-3 Shallots Minced
4 Cloves Garlic
1/4 cup White Wine
1 Pack bacon, Diced
1 1/2 lbs pasta
3 Eggs
2 Egg yolks
1 cup Parmesan or pecorino cheese
salt
pepper
2 Tbs olive oil
2 Tbs butter
1) Cook bacon on medium heat until done but not crispy (10 ~ 15 mins)
2) Mix 1 tsp salt, 2 tsp pepper, eggs, yolks, 3/4 cup of cheese
3) Add win to bacon, scraping bottom of pan. Add shallots and cook for 5 mins, stirring occasionally. Add garlic, butter and cook for 2 mins then reduce to low heat
4) Bring a large pot of water to boil, add 4 tbs salt and pasta, and cook
5) Drain pasta, reserving 1/2 cup of the water, then return to pot
6) Add the bacon-shallot mix to the pot and fold in until pasta is covered. Working quickly to retain the heat, add the egg and cheese mixture and a mix throughly (the heat of the pasta a bacon should cook the eggs). If the mixture becomes too thick, thin it with some of the water reserved from the pasta. Add remaining 1/4 cup of cheese (or more if you'd like) and add salt and pepper to taste
Thanks again to ben for the recipe, and photo's to come soon. Also Ben's hosting Octoberfest in 3 weeks, so there will be lots of food and drink recipes to come.
