Saturday, June 23, 2012

Pasta Carbonara

So delicious. Salty pancetta, savory onion and garlic, with a rich and cheesy sauce. Indulgent, but very simple to make.

Pancetta - 6 oz, diced
Onion - 1/4 cup, diced
Garlic - 1 clove, chopped
Eggs - 2
Parmesan Cheese
Linguini - 1/2 lb. You can use spaghetti or angel hair if you like.

This makes enough for 4 adults if you are serving a soup or salad and bread sticks as well.

Boil noodles in well-salted water for one minute less than the package says to. While noodles are boiling. Put a large skillet over medium low heat, add pancetta and onions. After about 3 minutes, add garlic. Allow to cook until pancetta has rendered its fat and the onions are softened. When noodles are done, drain them but reserve 1 cup of the pasta water. Place noodles in the pan with the pancetta, toss to coat. Remove from heat. Crack the eggs into a small bowl and whisk lightly. Add to pasta, stirring constantly. You don't want the eggs to scramble, so keep them moving. You'll end up with a creamy looking sauce. Sprinkle with pepper and parmesan. Stir a little more, if the sauce is too thick, add some pasta water, a splash at a time, until desired consistency is reached.

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