Spaghetti alla Carbonara

In Main Course, Pasta on January 31, 2012 at 10:52 pm

1lb dry spaghetti
2 tbs extra-virgin olive oil
4 oz pancetta, cubed
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
parsley for decoration

So the way this works is that hot pasta cooks the eggs so prepare the sauce first.Ya don’t want to eat raw eggs…

Cook pasta “al dente,” the true italian way

al den·te

[al den-tey, -tee; It. ahl den-te] Show IPA

adjective, adverb

(especially of pasta) cooked so as not to be too soft; firm to the bite: spaghetti al dente.
1945–50; Italian:  literally, to the tooth

You can reserve 1/2 cup of the water used to boil the pasta if you want to add that to the sauce. Sometimes it can be a bit thick so this might be helpful. Meanwhile, heat olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic in to soften and slightly brown.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with salt and pepper, and add parsley for garnish! Also, extra parmigiano is good to put on top.



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