Spaghetti a la Carbonara

Spaghetti a la Carbonara

Ingredients:
(serves 2)

1/2 pound spaghetti

1 Tbsp extra-virgin olive oil

3 oz pancetta,cubed or sliced into small strips

2 cloves of garlic, minced

2 large eggs

1/4 cup freshly grated Parmigiano

1/4 cup freshly grated Pecorino Romano

3-4 Tbsp freshly grated Parmigiano for toppings

ground black pepper

1/2 handful fresh flat-leaf parsley, chopped (optional)


Directions:

1. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until when it becomes "al dente".  Drain the pasta well, reserving 1/4 cup of the starchy cooking water to use in the sauce if you wish.

2. Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

3. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. 

3. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency.

4. Season the carbonara with several turns of freshly ground black pepper and salt to taste. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley and cheese if desired.

April