Spaghetti Carbonara

Home Cookin Chapter: Recipes From Thibeault's Table

Spaghetti Carborana
Source:  Giuliano Hazan From The Classic Pasta Cookbook

4 ounces pancetta, sliced 1/8 inch thick
2 tablespoons extra virgin olive oil
2 tablespoons butter
1/4 cup dry white wine
1 pound spaghetti
3-4 sprigs flat-leaf Italian parsley
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons freshly grated pecorino Romano
2 whole eggs
2 egg yolks
Freshly ground black pepper

Fill a pot for the pasta with about 6 quarts of water, place over
high heat, and bring to a boil.

Cut the pancetta into narrow strips about 1 inch long.  Put the
olive oil, butter, and pancetta in a 10-inch skillet and place
over medium high heat.  Cook until the pancetta begins to brown,
but not long enough to make it crisp, 2 to 3 minutes.  Add the
wine and cook until it has reduced by half.  Remove from the heat
and set aside.

When the water for the pasta is boiling, add about 2 tablespoons
salt, add the spaghetti, and stir until all the strands are
submerged.  Cook until al dente.

While the pasta is cooking, finely chop enough parsley to measure
about 1 tablespoon. Put the parsley and the grated cheeses in the
bowl you’ll be serving the pasta in.  Add the whole eggs and yolks
and season lightly with salt and generously with pepper.  Mix
thoroughly with a wooden spoon.

When the pasta is almost ready, put the skillet with the pancetta
back over medium-high heat to reheat.  When the pasta is done,
drain it, put it in the serving bowl, and toss vigorously with a
wooden spoon until it is well coated with the egg mixture.  Pour
the contents of the skillet into the bowl, toss again, and serve
at once.

Servings: 0

Exported from Home Cookin 8.59 (