SPAGHETTI CARBONARA
- 1 lb Pancetta, about 1/2 inch chop
- 3 extra large Eggs + 2 Egg Yolks
- 1 cup Pecorino Romano Cheese, grated
- 1 lb Spaghetti
- 1 Tbsp Salt for pasta water
- 1 Tbsp Black Pepper, or to taste
Steps:
- Cook pancetta until reduced. Do not burn. Keep the fat in the pan.
- Put spaghetti to cook with salted water. Cook till al dante
- Add the pasta to the pancetta pan. Mix it will.
- Now add a ladle of pasta water to the mix
- Mix and then add the egg, cheese mix. Turn on the heat to very low flame if needed
- Do not overcook the sauce as it will turn into
- Tips - turn off the heat when you add the egg mix. Do no overcook otherwise it will turn into scrambled eggs.
- Immediately transfer to platter.
- Add generous amount of black pepper
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