Wednesday, December 28, 2011

Pasta Carbonara

1 gallon salted water
2 T extra virgin olive oil
4 ounces pancetta or slab bacon, diced
1 teaspoon diced garlic
2 T white wine
1/2 cup cream
1 teaspoon freshly ground black pepper
1 pound fresh linguini
1 cup grated Pecorino Romano
2 eggs, separated

Preparing the pasta carbonara:
Put the water in a large pasta pot, add kosher salt, and bring it to a boil over medium heat.

Add the oil and pancetta to a large saute pan over low heat. Cook the pancetta until crisp, about 5 minutes. Add the garlic and stir for 5 seconds. Add the wine, cream and black pepper. Cook until the sauce coats the back of a spoon. Drop the fresh linguini into water and stir to separate strands. When pasta is just undercooked remove it from the water and add it to the pan with the sauce. Gently stir for 1 minute. Remove the pan from the heat, add half the cheese and the egg white and stir, being careful not to break the noodles. Add the egg yolk and lightly toss. Transfer the pasta to a serving bowl or platter and garnish with the remaining cheese.

Serves 4 to 6


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