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Pasta alla Carbonara Recipe

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This recipe for Pasta alla Carbonara is from The Carlisle Playschool 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
500 g of linguine
6 eggs, room temp.
6 thick slices of pancetta, diced into cubes
250ml of cream, at room temp
1 1/4 cup grated Parmesan cheese
1/2 tsp ground black pepper
2 tbsp olive oil
1/2 tsp sea salt
2 tbsp chopped fresh parsley
Directions:
Directions:
1) In a large saute pan, heat oil over medium heat. When almost smoking, add the pancetta and saute until golden brown and crispy, about 5 min. Add black pepper and remove from heat.
2) In a medium bowl, beat the eggs and cream. Stir in 1/4 cup of Parmesan cheese, 1/2 tsp of sea salt and 1/4 tsp of black pepper.
3) Bring large pot of water to boil, add some salt to water and add the pasta. Drain and reserve 1 cup of cooking fluid. Do not rinse pasta with water.
4) While the pasta is hot, return it to the pot and quickly toss with the browned pancetta, then the cream mixture. It is important to work quickly so that the cream mixture will cook but not curdle. Toss with remaining Parmesan cheese and the chopped parsley. Transfer to bowls and serve.

 

 

 

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