Monday, July 26, 2010

Spaghetti Carbonara

One word to describe this: yum! It's not healthy and it's not cheap, but it's delicious and quick and easy for a weeknight meal. I scaled this down rather haphazardly because I certainly didn't want leftovers with a raw egg sauce! The original is included below. According to the book, it serves 6.

Spaghetti Carbonara (from Essentials of Classic Italian Cooking)

225g pancetta
4 cloves garlic
3 tbsp extra virgin olive oil
1/4 cup dry white wine
2 large eggs
1/4 cup freshly grated romano cheese
1/2 cup freshly grated parmigiano-reggiano cheese
black pepper
salt (for the pasta water)
2 tbsp chopped parsley
450g spaghetti

1. Cut the pancetta into 1/4" wide strips.
2. Lightly mash the garlic and discard the skin.
3. Put the garlic and olive oil in a small saute pan and turn heat to medium high. Saute garlic until a deep gold, remove and discard.
4. Add pancetta to the pan and cook until it begins to crisp.
5. Add wine and let bubble for 1 - 2 minutes, then turn off heat.
6. Break the eggs into a serving bowl. Beat lightly with a fork and add the grated cheeses, a liberal grinding of pepper, and the parsley. Mix thoroughly.
7. Cook spaghetti according to the package. Drain. Add to bowl and toss rapidly until well coated.
8. Reheat the pancetta if needed and pour over spaghetti. Serve immediately.

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