Spaghetti Carbonara
(Recipe from More Classic Italian Cooking by Marcella Hazan, as cited in Saveur magazine, March 2007)
Had a fondue party with
misawong,
jete, Trevor, Christine, and Eugene last night. It was great fun and everything was yum.
This is a fast and easy recipe that is satisfying without being too heavy on the stomach. I replaced the pancetta with Canadian bacon to reduce the fat and used fettucine instead of spaghetti.
Ingredients
3 tbs extra virgin olive oil
4 cloves garlic, crushed
2/3 lb pancetta Canadian bacon
2/3 cup white wine
1 lb dried spaghetti fettucine
2/3 cup finely grated parmigiano-reggiano
1/4 cup finely grated pecorino-romano
2 tbs finely chopped flat-leaf parsley
2 eggs
Heat the oil and add the garlic to cook until golden, about 1 minute.
Remove the garlic and discard.
Add the bacon, cook until edges are crispy, 5-6 minutes.
Add the wine and simmer until thickened, about 2-3 minutes
Remove from heat.
Bring a pot of salted water to boil. Add the pasta and cook until al dente. Drain but reserve 1/4 cup pasta water.
In a large bowl, whisk together the cheeses, parsley, and eggs. Slowly drizzle in the pasta water while whisking consistently. Add the pasta and the bacon. Season with salt and a generous amount of pepper. Toss to combine.
(They say that it serves 4 but I guess given that we had a fondue thing going on, it served 7 of us, plus at least 1 big serving of leftovers).