Pasta Carbonara

Ingredients

• 1 teaspoon pepper black freshly ground
• 0.5 cup cup heavy whipping cream 
• 2  eggs separated
• 1 teaspoon garlic diced
• 1 pound linguini fresh
• 2 tablespoons olive oil extra-virgin
• 1 cup pecorino cheese grated
• 4 ounces slab bacon diced
• 1 gallon water salted
• 2 tablespoons white wine 

Equipment

• bowl
• frying pan
• pot

Directions

1. Put the water in a large pasta pot and bring it to a boil over medium heat.
2. Add the oil and pancetta to a large saute pan over low heat. Cook the pancetta until crisp, being careful not to burn it, about 5 minutes.
3. Add the garlic and stir for 5 seconds.
4. Add the wine, cream and black pepper. Cook until the sauce coats the back of a spoon. Drop the fresh linguini into water and stir to separate strands. When pasta is just undercooked remove it from the water and add it to the pan with the sauce. Gently stir for 1 minute.
5. Remove the pan from the heat, add 1/2 the cheese and the egg white and stir, being careful not to break the noodles.
6. Add the egg yolk and lightly toss.
7. Transfer the pasta to a serving bowl or platter and garnish with the remaining cheese. Enjoy.