- Penne Pasta
- Garlic (finely chopped)
- Streaky bacon (chopped)
- Spring onion (sliced)
- Sauvignon Blanc
- Parmesan cheese
- Ground white pepper
Start by boiling your pasta as per packet instructions, strain and cool down in cold water, set aside for later use. I always like to use a tubular pasta when making saucy pasta dishes to soak up all the sauce within the pasta tubes, but something like linguine will also be fine, it’s just a personal preference.
Start your carbonara sauce by sautéing the chopped bacon in a pan until cooked then add the chopped garlic and keep on sautéing until golden brown.
There should be a brown residue on the bottom of the pan from the bacon, this is the magic ingredient that will create all the flavours in the sauce.
Now pour in the white wine to deglaze the pan use a wooden spoon to scrape off all the residue that is still stuck to the bottom of the pan.
Reduce the wine by half to remove the alcohol – you can test this by tasting a little bit with a spoon, it should taste fruity and not bitter, then you know all the alcohol has evaporated and only the fruity notes of the wine is left.
Now add the cream and reduce again by half.
Then to finish off add your cooked pasta to heat up in the sauce, once heated through add the parmesan cheese.
Add salt and white pepper to taste, the sauce should be salty already from the bacon so be careful with the salt.
Just before serving toss in the sliced spring onion to add a crisp texture to your pasta.