You won't find cream or peas in this traditional carbonara. But, this deliciously creamy pasta is the stuff that dreams are made of. Be sure to get fresh eggs from a trusted local source. And if Guanciale isn't available, feel free to substitute pancetta or high quality bacon.
Pasta alla Carbonara
serves 2
8 oz dry spaghetti (or, better yet, make some homemade semolina linguini)
~3 oz Guanciale (pancetta or good quality bacon can also be used), cubed
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup grated Parmigiano Reggiano
2 farm fresh eggs
freshly ground black pepper
Beat two eggs in a small bowl with the parmesan cheese and a few grinds of black pepper. Set aside.
Heat a large skillet over medium low heat. Add Guanciale and cook gently until the fat has rendered and the bacon is crisp and golden.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook just until al dente (7-8 minutes for most packaged dry pasta, 1-2 minutes for fresh). Drain the pasta, reserving 1-2 cups of the pasta water to use in the sauce.
When the Guanciale is golden, add the garlic to the pan and cook just until tender. Turn the heat up to medium-high and deglaze the pan with the white wine, cooking just until the odor of the alcohol has dissipated. Add the pasta to the pan and toss well for 1-2 minutes to coat the pasta.
Remove the pan from the heat, and immediately add the egg and cheese mixture to the pasta. Stir quickly until the eggs thicken, adding pasta water until a creamy consistency is achieved.
Season the finished carbonara with additional parmesan and black pepper.
Serve immediately.
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serves 2
8 oz dry spaghetti (or, better yet, make some homemade semolina linguini)
~3 oz Guanciale (pancetta or good quality bacon can also be used), cubed
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup grated Parmigiano Reggiano
2 farm fresh eggs
freshly ground black pepper
Beat two eggs in a small bowl with the parmesan cheese and a few grinds of black pepper. Set aside.
Heat a large skillet over medium low heat. Add Guanciale and cook gently until the fat has rendered and the bacon is crisp and golden.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook just until al dente (7-8 minutes for most packaged dry pasta, 1-2 minutes for fresh). Drain the pasta, reserving 1-2 cups of the pasta water to use in the sauce.
When the Guanciale is golden, add the garlic to the pan and cook just until tender. Turn the heat up to medium-high and deglaze the pan with the white wine, cooking just until the odor of the alcohol has dissipated. Add the pasta to the pan and toss well for 1-2 minutes to coat the pasta.
Remove the pan from the heat, and immediately add the egg and cheese mixture to the pasta. Stir quickly until the eggs thicken, adding pasta water until a creamy consistency is achieved.
Season the finished carbonara with additional parmesan and black pepper.
Serve immediately.
Get the full post Over at Burp!
2 comments:
This is one of my favorite pasta dishes. Comfort food for the gods is how I describe it.
Great classic recipe to have on hand. Many thanks...
Other than the MKE winter farmers market, Glorioso Bros. Italian Foods on Brady Street has guanciale.
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