Spaghetti Pasta Carbonara

 

Recipe

PREP TIME: 10 mins

COOK TIME: 20 mins

SERVINGS: 4 to 6 servings

Ingredients

  • 1 tablespoon extra virgin olive oil

  • 1/2 pound The Cure pancetta or thick cut bacon, diced

  • 8 egg yolks

  • 1.5 cups grated parmesan or pecorino cheese

  • 1 pound spaghetti pasta

  • Salt and black pepper to taste


Directions

  1. Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)

  2. While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the pancetta and cook slowly until crispy, turn off the heat and put the pancetta into a large mixing bowl.

  3. In a small bowl, beat the eggs and mix in about ¾’s of the cheese.

  4. Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.

  5. When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the pancetta. Let it be dripping wet. Reserve/keep some of the pasta cooking water.

  6. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It is the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce.

  7. Toss everything to combine, allowing the pasta to cool just enough so that it does not make the eggs curdle when you mix them in. (That's the tricky part.)

  8. Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out and to loosen it if it is too thick.

  9. Serve at once with the rest of the parmesan and freshly ground black pepper. Sprinkle with a fresh chopped chives.

 
gustomar2019-51.JPG