Saturday, November 5, 2011

Pasta Alla Carbonara

Do you want to know a wonderful and easy recipe for a Friday night? I found an amazing recipe for Pasta Alla Carbonara in a Williams-Sonoma catalog. It’s such an easy dish, but serve it up on a cozy night, light a candle, and pour a couple glasses of red wine (we had a 2008 Ruffino Aziano Chianti) and it becomes a lovely, romantic evening in.

Pasta Alla Carbonara
3 eggs, room temperature
1 ½ cups grated pecorino romano cheese, plus more for serving
2 Tbsp olive oil
6 oz diced pancetta
Kosher salt
1 lb dried thin spaghetti
Freshly ground pepper

In a bowl, whisk together the eggs and the 1 ½ cups of cheese and set aside. Warm the olive oil in a large skillet. Add pancetta and cook until sizzling, browned, and fat has rendered, about 8 minutes. Set off heat.

Meanwhile, boil pasta at high heat in lightly salted water until al dente. Drain, reserving about 1 cup of cooking water. Slowly whisk ¾ cup of the reserved cooking water into the egg-cheese mixture.

Return skillet with pancetta to medium heat and rewarm. Add pasta and the rest of the pasta liquid to the skillet and toss to combine. Turn down heat and pour in egg-cheese mixture, tossing well to combine. Serve immediately, seasoning each serving generously with freshly ground pepper. Pass extra cheese for sprinkling. (recipe adapted from Williams-Sonoma)

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