Carbonaro Recipe

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Category:	Category: Main Courses: Seafood, Poultry, Pasta and Casseroles

Ingredients:	Ingredients: 3 Tbsp. olive oil 1/3 lb. pancetta diced (or use Mortadella) 5-6 cloves chopped garlic 1/2 c. dry white wine 3 large egg yolks salt and pepper 1 lb. pasta (linguine or egg tagliatella) Grated Pecorino Romano and Parmigiano-Reggiano 1/2 c. flat leaf parsley-finely chopped

Directions:	Directions: Heat oil in a large deep skillet over medium heat. Add pancetta and brown for 3-4 minutes, then add garlic, some black pepper and stir 2 min. more. Add wine and reduce heat to low. In a separate bowl whisk egg yolks and season with salt and pepper. Cook pasta-reserve 1 1/2 c of the starchy cooking water. Add 1 cup of the water to the egg yolks in a slow stream to temper them. Drain pasta and add to pancetta and garlic, remove from heat and toss with the egg yolks. Add handful of cheeses and parsley.

Number Of Servings:	Number Of Servings: 4-5

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Carbonaro Recipe

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Directions:

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