Sep 262012
 

  

Pasta Carbonara
 
Author:

Recipe type: Entree
Serves: 4

 
Ingredients
  • ⅔ pound linguini-2/3 box; although, fresh pasta is better (cook accordingly)
  • 1 gallon salted water
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces pancetta or slab bacon, diced
  • 1 teaspoon diced garlic
  • ⅓ cup white wine (Pinot Grigio or white Italian table wine)
  • ½ cup heavy cream
  • ½ teaspoon freshly ground black pepper
  • ⅔ cup grated Pecorino Romano
  • 3 egg yolks

Instructions
  1. Start salted water in a large pasta pot over medium-high heat-do not burn the water
  2. Add the oil and pancetta to a large sauté pan over low heat. Cook the pancetta (or, bacon) until crisp, being careful not to burn it, about 5 minutes-set aside.
  3. In a separate sauté pan use two tablespoons of pan drippings and sauté the garlic for one to two minutes (lightly brown-do not burn the garlic).
  4. Add the wine, cream and black pepper. Cook until the sauce coats the back of a spoon allow to cool for 10 minutes stirring occasionally
  5. Drop the linguini into salted water (2 teaspoon for 1 gallon of water)-do not add oil to water-and cook until very al dente (about 7 minutes with dry pasta)
  6. Special tip: keep stirring pasta for the first two to three minutes to prevent pasta from sticking together-never use oil for this purpose.
  7. Special tip: if you use oil to keep pasta from sticking you also prevent the sauce from marrying with the pasta-it just slides right off-where’s the flavor?
  8. Add pasta straight from the boiling salted water drain slightly-do not rinse-and toss with pancetta for 1 minute over low heat
  9. While pasta and pancetta are finishing, combine cream mixture, and egg yolks together in a small bowl
  10. Pour egg and cream over pasta and half of the Pecorino Romano cheese, remove from heat and toss well-be careful not to break the pasta
  11. Immediately transfer to serving dish, top with remaining cheese and enjoy
  12. As you cook this dish, for years to come, you will figure out that you can use one sauté pan for easier clean up. To keep it simple, however, I did recommend two.
  13. Note: you cannot burn water

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