Wednesday, February 4, 2009

Spaghetti alla Carbonara

Cook Time: 10 min
Level: Intermediate
Yield: 1 serving


1 pound spaghetti
2 cups cubed pancetta rind removed
2 teaspoons olive oil
1/4 cup dry white wine or vermouth
4 eggs
1/2 cup freshly grated Parmesan
1/4 cup heavy cream
Freshly ground black pepper
Freshly ground nutmeg


Put a large pan of water on to boil for the pasta.

In another large pan that will fit the pasta later, cook the pancetta
cubes in the oil until crispy but not crunchy. Pour over the white
wine or vermouth and let it bubble away so that, after a few minutes,
you have a small amount of salty winey syrup left. Take the pan off
the heat.

In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook
the pasta according to the packet instructions, but since you want it
kept al dente start checking it 2 minutes before end of the
recommended cooking time.

When the pasta is done, remove approximately 1/2 cup of the pasta
water before draining. Put the pan with the bacon cubes back on the
heat and add the drained pasta, tossing well to coat with the syrupy
pancetta. Take the pan off the heat again and add the eggs and cheese
mixture, swiftly tossing everything to mix. Thin with pasta water, if
needed. Grind over some more pepper and grate over the nutmeg to


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