To make an easy linguine carbonara dish, bring a large pot of salted water to a boil. Add 3/4 pound of linguine, and cook for about 12 minutes. In a large bowl, whisk together 2 eggs, 1/2 cup of grated Parmesan cheese and 1/2 teaspoon of salt.
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a medium frying pan. Add 1/4 pound of sliced bacon, cut crosswise into thin strips, and cook it for about 4 minutes until it is brown but not crispy.
Add 2 cloves of minced garlic, 1/2 cup of red wine and 1/2 teaspoon fresh-ground black pepper. Simmer the bacon mixture for about 3 minutes or until the wine reduces to about 2 to 3 tablespoons.
Drain the pasta and add it to the egg mixture, quickly tossing it to coat the pasta. Pour the bacon over the linguine, and add 2 tablespoons of chopped fresh parsley. Toss the pasta lightly until it is just mixed. Season the carbonara pasta with additional Parmesan cheese to taste and serve it immediately. This recipe may be used with spaghetti in place of the linguine.
To make a more traditional sauce, substitute Italian guanciale or pancetta instead of the bacon. To create a lighter flavor, substitute the red wine with a light white wine, and replace the bacon with 1 pound of chicken strips.