Spaghetti Carbonara

Yield: 4 servings

Ingredients:

-3 Tbs. olive oil

-1/4 lb. chopped pancetta

or thick-cut bacon

-2 garlic cloves, minced

-1/3 cup white grape juice

-3 eggs, beaten, room temp.

-1/3 cup parmesan cheese

-Salt and pepper

-1 lb. spaghetti

-1/4 cup flat-leaf parsley, minced

-Bring a large pot of water to a boil. In a large frying pan over medium heat, warm 1 Tbs. of the oil. Add the pancetta and 3 Tbs. water and cook until the water has evaporated. Add the garlic and the remaining 2 Tbs. oil and cook, stirring occasionally, until the pancetta is slightly browned, about 4 minutes. Stir in the juice and cook until the juice evaporates slightly, about 1 minute; set aside. In a large serving bowl, beat the eggs with the cheese and ¾ tsp. salt; set aside.

-Meanwhile, add 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving about ½ cup of the cooking water. Working quickly, add the hot pasta to the egg mixture and toss to combine. Add as much of the cooking water as needed to achieve a nice coating consistency for the sauce. Add the pancetta, a generous amount of pepper, and the parsley. Toss again and serve.