Pasta Carbonara

 In Entree, Recipes


  • ½ pound bacon, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 cloves garlic, crushed
  • ¼ cup Chateau Grand Traverse Dry Riesling wine
  • 1 pound spaghetti or rigatoni
  • 3 eggs
  • ¼ cup Romano cheese, grated
  • ¼ cup Parmesan cheese, grated
  • Pepper to taste
  • 1 tablespoon chopped parsley


  1. Boil water and cook pasta while preparing sauce.
  2. Chop the bacon in pieces about ¼ inch long.  Put oil, butter and crushed garlic into small sauté pan and sauté over low to medium heat until garlic turns deep gold, being careful not to burn.
  3. Remove garlic and discard it.  Put the bacon in the pan and sauté until crisp on the edges.
  4. Add the wine and let it boil for 2 minutes, then turn off the heat.
  5. In a large bowl, break the eggs, adding the cheeses, pepper and parsley.  When pasta is cooked, drain and pour into bowl with egg/cheese mixture.
  6. Add bacon mixture; toss thoroughly and serve.