Pasta Carbonara Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 to 3/4 pound of pancetta. Some people use bacon, but pancetta is so much better
3 egg yolks
1 cup of pecorino romano cheese
1/2 cup of gran padano cheese or parmigiano
lots of black pepper
1/4 cup olive oil
1 lb pound round pasta. (Choose a Pasta shape that is round for this sauce.) Don't use linguine and don't use angel hair.
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Directions: |
Directions:In a bowl, mix the egg yolks and cheeses with about a 1/3 cup of water and the pepper
Cut the pancetta into small chunks - don't mince it but don't leave it real big and chunky. Brown the pancetta in the olive oil
The timing on this next step is key. Boil the pasta so that the pasta is done when the pancetta is done. Typically, pancetta takes about 12-15 minutes to brown over a medium low heat. Save back 1/4 cup of pasta water.
Take the steaming hot pasta, and quickly mix in the pancetta mixture and the beaten egg yolks. Toss, toss, toss. The steaming pasta cooks the egg yolks! Amazing! Add that 1/4 cup of hot pasta water as you are tossing
Serve this immediately |
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Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Good carbonara is hard to find. Often times in a restaurant, they add cream and cook it because the doesn't know how to do it the right way. This is the most famous pasta in Rome. I was in Rome for 8 days one time and ate carbonara EVERY day. That's how good it is! It's all in the timing of mixing those three things (pasta, pancetta, and egg yolks). A nice merlot works with carbonara.
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