Spaghetti alla Carbonara

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Carbone means "coal" in Italian and Carbonara is translated as the "coal man’s wife." Spaghetti all Carbonara refers to spaghetti as the coal man’s wife would have prepared it. Traditionally the recipe calls only for spaghetti, guanciale, egg and cheese, but we love to add more flavor with some hot pepper and crushed garlic.

Ingredients:

• 1/2 pound DeLallo Pancetta, diced
• 3 cloves garlic, crushed
• 1 dried hot chili pepper
• 1 (1-pound) package DeLallo Spaghetti
• 3 egg yolks, 2 egg whites
• 1/2 cup DeLallo Grated Parmigiano Reggiano Cheese
• 1/2 cup DeLallo Grated Romano Cheese
• Salt and pepper

Directions:

In a saucepan, slowly sauté the pancetta. Once the pancetta begins to fry, add the garlic and hot pepper. Cook until meat is golden brown. Remove the pepper and garlic pieces. Do not drain the fat from the pan; set aside.

Bring 5 quarts of salted water to a boil. Cook the spaghetti as directed, until al dente. Reserve 2 cups of the pasta water.

Meanwhile, in a large pasta bowl, beat together the eggs and cheese. Add salt and pepper.

Reheat the pancetta in the pan and add about 1/4 cup of reserved pasta water.

Pour the hot, drained pasta over the egg and cheese in the bowl. Toss to coat and to gently cook the eggs with the heat of the pasta. Once combined, add the pasta to the saucepan with the pancetta and heat while tossing for about 2 minutes. Return the pasta back to the serving bowl.

Serve immediately, sprinkled with additional cheese. Use the reserved pasta water if it begins to get too dry.

Serves 4 Send to friend Printer-friendly version