Carbonara

 

Ingredients

· 3 tablespoons olive oil

· 1/3 pound pancetta or guanciale, finely diced

· 5 or 6 cloves garlic chopped

· Pepper

· 1/2 cup dry white wine

· 3 large free-range organic egg yolks

· Salt

· 1 pound pasta

· 1/2 cup freshly grated Pecorino Romano cheese, plus more for serving

· 1/2 cup fresh flat-leaf parsley tops, finely chopped

 

Steps

1) Bring a large pot of water to a boil for the pasta

2) In a deep large skillet, heat the oil over medium heat. Add the pancetta and cook until browned, 3 to 4 minutes. Add the garlic and some pepper and stir for 2 minutes more. Add the wine and reduce the heat to low.

3) In a heatproof bowl, whisk the egg yolks, season with salt and pepper, and have at the ready.

4) Salt the boiling water and cook the pasta to al dente. Before draining, ladle out 1.5 cups of the starchy pasta cooking water. Whisking constantly, add 1 cup the starchy water in a slow stream to the egg yolks to temper them.

5) Drain the pasta and add it to the skillet with the pancetta and garlic. Remove from the heat and add the tempered egg yolks, pecorino, Parm, and parsley, tossing to coat and melt the cheeses. If the sauce seems tight, add some more starchy water. Adjust the seasonings.

 

 

From: Everyone is Italian on Sunday

By: Rachael Ray