SPAGHETTI CARBONARA Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ABOUT 3 T OLIVE OIL
1/3 LB PANCETTA AND 4 SLICES CUT INTO 1/4 INCH PIECES
5 TO 6 CLOVES GARLIC CHOPPED
1/2 C DRY WHITE WINE
3 LARGE EGG YOLKS
SALT AND PEPPER
1 LB PASTA
GRATED ROMANO AND PARMESAN
1/2 C FLAT LEAF PARSLEY FINELY CHOPPED
1 TSP RED PEPPER FLAKES
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Directions: |
Directions:BRING A LARGE POT OF WATER TO BOIL FOR PASTA. HINT ADD SALT WHEN WATER STARTS TO BOIL SO IT DOES NOT PUT MARKS ON THE BOTTOM OF PAN.
HEAT OLIVE OIL 3 TURNS OF THE PAN IN A DEEP SKILLET OVER MED HEAT. ADD PANCETTA AND BACON. BROWN 3 TO 4 MIN, THEN ADD GARLIC ,BLACK PEPPER AND RED PEPPER AND STIR 2 MIN MORE. ADD WINE AND REDUCE HEAT TO LOW. WISK UP EGG YOLKS AND SALT AND PEPPER.
ADD PASTA TO SALTED BOILING WATER AND COOK TO AL DENTE.
ADD 1 FULL CUP STARCHY COOKING WATER TO EGG YOLKS IN A SLOW STREAM TO TEMPER THEM. RESERVE AN EXTRA HALF-CUP STARCHY WATER IN CASE PASTA GETS TOO TIGHT WHEN YOU TOSS . DRAIN PASTA AND ADD TO PANCETTA AND GARLIC. REMOVE FROM HEAT AND TOSS WITH EGG YOLKS AND HANDSFUL OF GRATED CHEESES. ADJUST SALT AND PEPPER TO TASTE. |
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Number Of
Servings: |
Number Of
Servings:4 - 6 |
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