Spaghetti alla Carbonara
Creamy, smokey and delicious, this unctuous dish is not only satisfying but takes less than 30 minutes.
Ingredients
- 8 ounces (1/2 lb.) spaghetti, uncooked see Recipe
- coarse sea salt, for water
- 1 1/4 cups pancetta, cubed (substitute guanciale)
- 2 tsp. freshly ground black pepper or to taste, divided (I always use mixed peppercorns)
- 3 large free-run egg yolks, room temperature
- 1/3 cup 35% heavy cream
- 1 cup grated Grana Padano cheese (substitute Parmigiano-Reggiano cheese), divided
- 3 large cloves garlic, pressed
- 1/4 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 2 tbsp. fresh parsley, chopped tips & tricks
Directions
- In a large pot of boiling salted water, add pasta and cook according to the directions.
- Meanwhile, in a large saucepan over medium heat, add pancetta and season with freshly ground black pepper; cook until almost crisp, about 8 to 9 minutes.
- While the pork is cooking, make the sauce. In a mixing bowl, add egg yolks, heavy cream and 1/3 cup cheese; whisk until well combined and set aside.
- When the pancetta is done, reduce the heat to low and add garlic; sauté for 1 minute. Add white wine, and cook until the liquid is reduced by half, about 5 to 6 minutes.
- Add cooked & drained pasta to pancetta; toss until well mixed. Give a quick whisk to the sauce and pour it over the pasta mixture; quickly tossing until well combined otherwise it may curdle.
- Add the remaining cheese and parsley; toss until well incorporated.