Pasta Carbonara
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Cooking time: 20 minutes for menu
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This is traditionally made with pancetta, Italian bacon. You can substitute regular bacon if you prefer. It will be slightly different - pancetta is not smoked. How about some pomegranates to finish?
Pasta Carbonara Time: 20 minutes
The eggs are cooked by the hot pasta and water to form a creamy sauce without the cream. I use fresh pasta for this. It's in the dairy section. Using dry pasta will add 10 minutes to the cooking time.
spaghetti, linguini, or fettuccini 9 oz (250 gr) or use dry about 1 1/4" (3cm) diameter bunch
4 oz (120gr) pancetta or bacon
2 tbs olive oil
2 whole eggs
1/2 cup Parmesan cheese (2 oz, 60 gr) plus more for sprinkling
Cook pasta according to package directions. Slice pancetta or bacon into julienne strips. Heat oil in medium skillet over medium heat. Add pancetta and sauté until crisp. Grate Parmesan. In medium bowl whisk eggs well. Add Parmesan and whisk. When pasta is done, drain, reserving 1/2 or all of the cooking water. (We only want 2 tbs, but we want it boiling hot.) Immediately put pasta into skillet with bacon and toss well. Slowly pour 2 tbs of hot pasta water into egg mixture, whisking. Pour egg mixture over pasta, tossing well. (Use tongs). Toss in skillet 1 minute, to heat through, then quickly put into warm bowl. Serve immediately with a bit more Parmesan for sprinkling.
Note: if pancetta is brown before pasta is ready, remove from heat, but make certain to have pancetta and pan hot again before draining pasta.
Fresh Fruit
Your choice - whatever appeals. Tangelos? Star fruit? Pomegranates?
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Cooking Schedule: 20 minutes |
Mind the bacon |
Cooking for Two? Or more?
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