Pasta Carbonara: (Spaghetti with Bacon and Eggs)/ Sid & Diane's
1 Lb. Spaghetti or Linguini, cooked al dente 3 strips of bacon chopped or pancetta 1 tsp or more fresh garlic, minced pinch or more of crushed red pepper 1 cup dry white wine 1 1/2 cups heavy cream 1/4 cup fresh minced parsley 1 egg, slightly beaten salt and pepper to taste
In a large skillet, cook bacon or pancetta until crisp. Add garlic and saute for a minute, add crushed red pepper and saute for another minute. Add wine and reduce by 1/2. Add cream and reduce by 1/3 or until slightly thickened. Add pasta to heat thoroughly. Add egg to hot pasta and mix well, to make the sauce creamy, not so it looks like scrambled eggs. If the pasta is very hot, mix egg in off heat. Add chopped parsley and season to taste with salt and pepper. Mix well.
Put on plates or serving platter and top with fresh grated parmesean cheese.