|
|
||||
|
www.paesanosannarbor.com |
||||
|
|
Pasta Carbonara (serves 4) “even in this country, carbonara is classic, but as a thickly creamed, saucy dish. this is the original style of preparation, the way it is eaten by families like mine, across italy”
ingredients 1lb pasta (e.g. bucatini, spaghetti, linguine), dried or fresh 8oz. pancetta (italian bacon), medium chopped 1tbs. extra virgin olive oil 4 egg yolks 2oz. fresh-grated parmigiano-reggiano cheese 2tsp. cracked black pepper salt (to taste)
Directions: Bring a large pot of salted water to a boil (for the pasta).
In a large sauté pan, heat the oil and add chopped pancetta, cooking until almost crispy. Remove from pan from heat and set aside.
Beat cheese and pepper into egg yolks.
When pasta is al dente, drain, but reserve some of the cooking water.
Add pasta to hot pancetta, tossing together thoroughly, then remove from stove. Add egg mixture, tossing vigorously. If pasta is too dry, add some of the cooking water to desired consistency.
Serve immediately. |
|||
