Spaghetti Carbonara Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pancetta, 3 - 5 oz., chopped
Large shallot, 1, minced
Dry white wine, 1/4 cup
Dried spaghetti, 6-8 oz
Optional: black kale (regular kale is fine) 1 bunch, chopped
Large eggs, 2
Parmesan cheese, 1/2 cup, freshly grated
Romano cheese, 1/4 cup, freshly grated
Freshly ground black pepper
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Directions: |
Directions:In large, frying pan over medium-high heat, add the pancetta and sauté until beginning to brown, about three minutes. Add the shallot and stir for 2 minutes. Add the wine and boil to reduced by half, stirring up the browned bits, about 30 seconds. Remove from heat,
Bring a large pot of water to boil and cook the spaghetti for 5 minutes. If using kale, add the kale and continue to cook until the pasta is al dente.
While spaghetti is cooking, in a small bowl, add the eggs and beat with fork. Mix in both cheeses and a generous amount of pepper.
Reserve a 1/2 cup of the spaghetti cooking liquid, Drain the pasta. Reheat the pancetta mixture briefly and then remove from heat and add the spaghetti and kale to the pan. Gradually whisk 1/4 cup of the cooking liquid into the egg mixture. Add the egg mixture to the frying pan and stir until it coats the pasta and is creamy, not wet and runny. If it doesn't become creamy, set the pan over low heat and stir constantly until is becomes creamy and immediately remove from the heat. Mix enough of the remaining pasta liquid to form a silky texture.
Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: The kale adds color and texture and doesn't detract from the taste of the carbonara. These portions seem small to me and I always cook a little more spaghetti.
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