Spaghetti alla Carbonara

bigstock-Spaghetti-alla-carbonara-26004251Spaghetti alla Carbonara
Spaghetti alla Carbonara is an rich and flavorful Italian pasta sauce, specific to Rome, containing eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta; however, fettuccine, rigatoni or bucatini can also be used. The dish was created in the middle of the 20th century and has gained in popularity as the years go by..
The pork is cooked in fat, which may be olive oil, lard, or less frequently butter. The hot pasta is combined with a mixture of raw eggs, cheese, and a fat (butter, olive oil, or cream) away from additional direct heat to avoid coagulating the egg, either in the pasta pot or in a serving dish. The eggs should create a creamy sauce, and not curdle. Guanciale is the most commonly used meat, but pancetta and local bacon are also used. Versions of this recipe may differ in how the egg is added: some people utilize the whole egg, while other people use only the yolk; intermediate versions with some whole eggs and some yolk are also possible.

Main Ingredient: Pecorino Romano
Widely known, this sheep’s milk cheese is full of intensity.  It is salty, dry, sharp and grainy.  Pecorino Romano is a classic on dinner tables for generations.
Secondary Ingredient: Parmigiano-Reggiano
Known as the “king of cheeses”, this cheese is superb in every sense of the word. The cheese is pure excellence - sharp, fruity, nutty, savory!
Pasta: Alce Nero Organic Whole Grain Spaghetti
Alce Nero is the premier company for organic Italian products. Milled whole grains are used in the production of these pastas. Alce Nero now offer delicious, hearty pasta cuts made from cultivated, organic grains such as whole wheat, farro and kamut

Original recipe makes 2 servings
10 ounces guanciale or Pancetta, cut into small cubes
3 tablespoons olive oil
2 teaspoon ground black pepper, or to taste
5 eggs
7 tablespoons grated Parmigiano-Reggiano cheese
7 tablespoons grated Pecorino Romano cheese
2 teaspoons ground black pepper, or to taste
16 ounces spaghetti
2 cups reserved pasta water
7 tablespoons grated Parmigiano-Reggiano cheese
7 tablespoons grated Pecorino Romano cheese
Directions:
1. Cook guanciale or pancetta with olive oil and 2 teaspoons ground black pepper in a frying pan over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
2. Whisk eggs, 7 tablespoons Parmigiano-Reggiano cheese, 7 tablespoons Pecorino Romano cheese, and 2 teaspoons ground black pepper in a bowl. Set aside.
3. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 minutes. Drain, reserving 1 cup of the pasta water.
4. Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
5. Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
6. Stir remaining 7 tablespoons Parmigiano-Reggiano cheese and 7 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

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