|The essentials: two schools of thought, either use guincale or pancetta, here she uses pancetta since it is leaner, pecorino, pamigiano, and pasta.|
|Look at the color of those eggs: for 2 people you need 1 whole egg, and 1 egg yolk|
|Mix together the eggs, 2 heaping tablespoons Pecorino, and 1 heaping tablespoon Parmigiano, with pepper and a ladle (about 1/4 cup) of hot pasta water.|
|Set the mixture on the back of the stove top so that it will stay warm---this is really important, make sure that your ingredients are warm before you add them to the hot pasta|
|Cook the pancetta until crispy, basically while the pasta boils|
|This is how the pro's do it---and you can too.|
Pasta alla Carbonara
1/4 cup chopped pancetta
1 large egg plus 1 large egg yolk
2 heaping tablespoons Pecorino Romano cheese
1 heaping tablespoon Parmigiano Reggiano
freshly ground black pepper
1/4 pound buccatini or pici, or strangozzi, cooked 2 minutes short of al dente (save some of the pasta water)
- Pour 1 tablespoon of extra virgin olive oil into a skillet, and cook the pancetta until just crispy. Set aside and keep warm.
- In a bowl, whisk together the egg, yolk, Pecorino, Parmigiano and the pepper. Spoon in about 1/4 cup of the hot pasta water. Keep warm--if you don't have a stove top to warm this, I'd advise covering it to keep it warm.
- When the pasta is cooked, drain it and toss with the pancetta over the heat.
- Remove from the heat and toss in the egg mixture, turning to coat the pasta, and distribute the egg mixture. If need be, put back on low heat to continue cooking.
- Serve the pasta garnished with more black pepper, and serve.
Thank you to our famiglia Angelini and the Chef at Il Molino for such as special treat to learn how to make this beautiful dish. There is Dr. C. ready to tuck in for lunch. Ciao for now!