Tuesday, October 30, 2007

Spaghetti alla Carbonara

This was such an easy meal to whip up. I found this recipe on Food Network. The flavors came together so nicely. My recipe below is halved and was just enough for Matt and I. So, if you make the original recipe, it will likely serve 3-4. Enjoy!


1/2 pound spaghetti
1 cup cubed pancetta rind removed
1 teaspoon olive oil
2 tablespoons dry white wine
2 eggs
1/4 cup freshly grated Parmesan
2 tablespoons heavy cream
Freshly ground black pepper
Freshly ground nutmeg

Put a large pan of water on to boil for the pasta.

In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.

In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time.

When the pasta is done, remove approximately 1/4 cup of the pasta water before draining. Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve.


Shawnda said...

Looks tasty! This is my new favorite way to eat pasta :)

Katie said...

Oh my gosh, YUM! This is one of my favorite dishes!