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Carbonara

CARBONARA
Serves 4
Carbonara is a simple Italian pasta dish comprised of spaghetti, pork, cheese, and eggs. A true carbonara contains no cream and relies on eggs for its velvety texture (though many restaurant carbonaras will cheat and add cream). It’s a hearty dish and a go-to weeknight meal, as many of the ingredients can already be found in a well-stocked pantry. And if you keep frozen peas and pancetta on hand, you’re minutes away from carbonara making at any given moment. If pancetta is unavailable, you can substitute an equal amount of bacon. Cook the strips and crumble the bacon before adding it to the mix. Or go really authentic Italian and search out guanciale, which is cured pork-jowl bacon; it’s available from Italian butchers and specialty stores.
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Ingredients
  1. 12 ounces linguine
  2. Kosher salt
  3. ⅔ cup finely grated Parmesan cheese, plus more for garnish
  4. ¼ cup finely grated Pecorino Romano cheese
  5. 2 tablespoons finely chopped parsley
  6. 2 large eggs
  7. 3 tablespoons extra virgin olive oil
  8. 6 ounces pancetta, chopped
  9. ½ small yellow onion, cut into small dice
  10. 3 garlic cloves, peeled and thinly sliced
  11. ¼ cup dry white wine
  12. Freshly ground black pepper to taste
  13. ½ cup fresh shucked peas or thawed frozen English peas
Instructions
  1. BRING a large pot of salted water to a boil. Add linguine and cook according to the package directions, until al dente. Drain, reserving 1 cup pasta water.
  2. WHILE the pasta is cooking, whisk together in a large bowl the Parmesan, Pecorino Romano, parsley, and eggs. Slowly drizzle in some of the reserved pasta water, whisking until the mixture is well combined and forms a sauce for the pasta.
  3. HEAT oil a 12-inch skillet over medium heat. Add pancetta and cook until edges are crisp, about 6 minutes. Remove the pancetta with a slotted spoon and reserve. Drain off all but 1 tablespoon of fat from the pan. Add onion and sauté until soft and translucent, about 4 minutes. Add the garlic and sauté one minute more. Add the wine and cook until almost all the liquid is evaporated. Remove the pan from the heat.
  4. ADD the onions, pancetta, peas, and linguine to the egg-and-cheese mix¬ture. Season with salt and pepper. Toss well to combine and serve with more Parmesan.
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