Bacon, pasta, eggs, cheese?
Since pasta carbonara comes together so quickly and uses ingredients I always have on hand, it is one of my go to dinners.
Mario Batali, the famed Italian chef, explains that a true carbonara does not contain cream. I tried his purist version and loved the simplicity and presentation. That egg yolk looks so inviting sitting atop the spaghetti. Each diner gets to mix it into their dish for a the creamiest of finishes upon serving.
Spaghetti Alla Carbonara
3 tablespoons extra-virgin olive oil
8 ounces pancetta or bacon
1 pound spaghetti
1 1/4 cups freshly grated Parmigiano-Reggiano
4 eggs, separated
Freshly ground black pepper
1. Cook the spaghetti in a large pot of boiling water until just al dente. Scoop out 1/4 cup of the pasta cooking water and set aside. Drain the pasta.
2. Meanwhile, combine the olive oil and pancetta in a large sauté pan set over medium heat. Cook until the fat is rendered and the pancetta is crispy. Remove from the heat and set aside. Do not drain the fat.
3. Add the reserved pasta water to the pan with the pancetta, then toss in the pasta and heat, shaking the pan, for 1 minute.
4. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste. Toss until thoroughly mixed.
5. Divide the pasta among four warmed serving bowls. Make a well in the center of each one, and gently drop an egg yolk into it. Season the egg yolks with more pepper and sprinkle the remaining 1/4 cup Parmigiano over the top. Serve immediately.
Recipe from Mario Batali
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