Spaghetti alla Carbonara
Ingredients
½ pound pancetta or bacon
4 garlic gloves
3 tablespoons extra virgin olive oil
¼ cup dry white wine
2 large fresh eggs
¼ cup cream
¼ cup romano cheese
½ cup freshly grated Parmigiano-Reggiano cheese
Fresh ground black pepper
2 tablespoons chopped parsley
1 ¼ pounds of spaghetti
3/4 or 1 package peas (optional)
Directions:
1. Cut the pancetta or bacon into ¼ wide slices.
2. Lightly mash the garlic with the flat end of a chef’s knife, enough to split it and loosed the skin, which you want to toss.
3. Put the garlic and olive oil into a small sauté pan and heat over medium high until garlic turns a deep golden brown. Remove and throw away the garlic.
4. Put the pancetta slices into the pan, and cook until lightly brown and crisp at the edges. Slowly add the white wine, and let it cook a minute or two until the alcohol burns off.
5. Break the 2 eggs into the bowl in which you will be serving. Beat them with a fork then add the grated cheeses, a healthy grinding of pepper, and the chopped parsley. Mix thoroughly.
6. Briefly reheat the pancetta over high heat then remove from heat.
7. Add a small amount of the pancetta drippings to a small amount of the just cooked spaghetti and mix well. Add to the bowl and toss rapidly, taking care not to cook the eggs. Toss in the rest of the pasta, cream (if using), pancetta with its drippings, and peas, and toss thoroughly.
8. Serve at once.
Ingredients
½ pound pancetta or bacon
4 garlic gloves
3 tablespoons extra virgin olive oil
¼ cup dry white wine
2 large fresh eggs
¼ cup cream
¼ cup romano cheese
½ cup freshly grated Parmigiano-Reggiano cheese
Fresh ground black pepper
2 tablespoons chopped parsley
1 ¼ pounds of spaghetti
3/4 or 1 package peas (optional)
Directions:
1. Cut the pancetta or bacon into ¼ wide slices.
2. Lightly mash the garlic with the flat end of a chef’s knife, enough to split it and loosed the skin, which you want to toss.
3. Put the garlic and olive oil into a small sauté pan and heat over medium high until garlic turns a deep golden brown. Remove and throw away the garlic.
4. Put the pancetta slices into the pan, and cook until lightly brown and crisp at the edges. Slowly add the white wine, and let it cook a minute or two until the alcohol burns off.
5. Break the 2 eggs into the bowl in which you will be serving. Beat them with a fork then add the grated cheeses, a healthy grinding of pepper, and the chopped parsley. Mix thoroughly.
6. Briefly reheat the pancetta over high heat then remove from heat.
7. Add a small amount of the pancetta drippings to a small amount of the just cooked spaghetti and mix well. Add to the bowl and toss rapidly, taking care not to cook the eggs. Toss in the rest of the pasta, cream (if using), pancetta with its drippings, and peas, and toss thoroughly.
8. Serve at once.
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