Title: Spaghetti Alla Carbonara
Categories: Publication, Pasta, Italian
Yield: 4 Servings
2 tb Extra virgin Olive oil
6 oz Pancetta or Guanciale cut
Into pieces 1" long by
1/8 " thick
3 Whole eggs
1/2 c Freshly grated Pecorino
Romano
Peppermill with whole black
Peppercorns
1 tb Kosher salt
1 lb Spaghetti
Heat the olive oil in a large heavy-bottomed saucepan over medium
flame. Add the pancetta and cook slowly until crisp and just lightly
browned, about 15 minutes. Remove the pan from the heat and set aside.
Beat the eggs together in a bowl large enough to easily hold all the
pasta. Add the cooked pancetta and, if you like, some or all of the
rendered pancetta fat. Stir in the Pecorino Romano and add at least
6-8 turns of the pepper mill. Set aside in a warm place.
Bring 1 gallon of water to a boil and add the salt. Plunge the
spaghetti into the boiling water and cook until al dente. Drain the
spaghetti into a colander and then immediately toss into the bowl
with the egg, pancetta and cheese mixture. Stir the spaghetti well to
both cook the egg and coat the pasta, and serve immediately in heated
bowls. Top with grated Pecorino Romano.
Yield: 4 servings
MICHAEL ROMANO SOURCE: Chef du Jour Cooking Show Copyright 1997, TV
FOOD NETWORK SHOW#DJ9270 Format by Dave Drum - 19 August 98 From:
Dave Drum Date: 21 Aug 98
