I had the best pasta carbonara in Italy and the 2nd best last night. Following Mario Batali’s recipe, and using the freshest ingredients he could find; including homemade pasta my husband whipped up an amazing pasta carbonara for dinner.
If you’ve never had carbonara I would highly recommend trying it someday. I know the thought of the egg yolk just sitting there in your bowl of pasta may seem strange but it’s actually pretty incredible. To me nothing compares to the silky smoothness of the cracked yolk when it blends with the grated parmesan. And don't forget about the pancetta.
What could possibly be better than bacon and eggs with a side of pasta?
I'm submitting this to Presto Pasta Night being hosted by Cynthia, The Kitchen Slave
Spaghetti alla Carbonara
(adapted from Mario Batali)
Makes 4 Servings
• 3 tablespoons Extra-Virgin Olive Oil
• 8 ounces Guanciale, Pancetta, or good Bacon (we used guanciale)
• 1 pound Spaghetti (we used fresh)
• 1 ¼ cups freshly grated Parmigiano-Reggiano
• 4 large Eggs, separated
• Freshly ground Black Pepper
Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.
Meanwhile, combine the olive oil and guanciale in a 12- to 14-inch sauté pan set over medium heat, and cook unti the guanciale has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).
Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta.
Add the reserved pasta water to the pan with the guanciale, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed.
Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.