Subj : 4/6 Int'l Carbonara Day 4
To : All
From : Dave Drum
Date : Fri Apr 05 2024 05:29 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: N.Y.T. Spaghetti Carbonara
Categories: Pasta, Pork, Cheese, Eggs
Yield: 4 servings
Salt
2 lg Eggs & 2 lg yolks; room
- temp
1 oz (abt 1/3 packed cup) grated
- pecorino Romano; more for
- serving
1 oz (abt 1/3 packed cup) grated
- Parmesan
Coarse ground black pepper
1 tb Olive oil
3 1/2 oz Slab guanciale, pancetta or
- bacon, in pieces abt 1/4"
- thick by 1/3" square
12 oz Spaghetti
Place a large pot of lightly salted water (no more than
1 tablespoon salt) over high heat, and bring to a boil.
Fill a large bowl with hot water for serving, and set
aside.
In a mixing bowl, whisk together the eggs, yolks and
pecorino and Parmesan. Season with a pinch of salt and
generous black pepper.
Set the water to boil. Meanwhile, heat oil in a large
skillet over medium heat, add the pork, and sauté until
the fat just renders, on the edge of crispness but not
hard. Remove from heat and set aside.
Add pasta to the water and boil until a bit firmer than
al dente. Just before pasta is ready, reheat guanciale
in skillet, if needed. Reserve 1 cup of pasta water,
then drain pasta and add to the skillet over low heat.
Stir for a minute or so.
Empty serving bowl of hot water. Dry it and add hot
pasta mixture. Stir in cheese mixture, adding some
reserved pasta water if needed for creaminess. Serve
immediately, dressing it with a bit of additional grated
pecorino and pepper.
By: Ian Fisher
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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