It has been a LONG time since I've posted here. Things got a bit hectic and frankly, I had lost interest. I am a bit refreshed now, having moved out to Hawaii for the forseeable future. We are renting a place and I am without my usual phalanx of cookware, but we're going to try to churn out some good food here.
I have made this dish a few times, the most recently was for a crowd in Newport, RI, just before we all went our separate ways from a school there. It went down a treat and is one of my favorites. It's really got all of the elements of good breakfast: eggs, bacon and cheese. This is super easy to throw together and delicious.
Dont wuss out about the egg yolk. It's a key presentation element and allows the diner to mix it in themselves, allowing the diner to "finish" the dish, which I think is fun.
Spaghetti alla Carbonara
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Recipe By: Mario Batali - Molto Italiano
Serving Size: 4
Summary:
A true carbonara has no cream, and it can be slightly tricky in its execution. The key is to toss and thoroughly mix the cooked pasta off the heat with the cheese, eggs, pepper, and pasta water, to create a creamy yet not overly thick sauce. I like to separate the eggs and present the individual egg yolks in nests of pasta; then each guest stirs the yolk into the pasta to cook it and form an even creamier sauce. Be sure to use the best-quality eggs you can get.
Ingredients:
3 tablespoons extra-virgin olive oil
8 ounces guanciale (page 186), pancetta, or good bacon
1 lb. spaghetti
1 1/4 cups freshly grated Parmigiano-Reggiano
4 large eggs, separated
freshly ground black pepper
Directions:
1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
2. Meanwhile, combine the olive oil and guanciale in a 12- to 14-inch saute pan set over medium heat, and cook until the guanciale has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).
3. Cook the spaghetti in the boiling water until just al dente. Scoop out 1/4 cup of the cooking water and set aside. Drain the pasta.
4. Add the reserved pasta water to the pan with the guanciale, then toss in the pasta heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss thoroughly mixed.
5. Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining 1/4 cup Parmigiano over the top. Serve immediately.
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Recipe By: Mario Batali - Molto Italiano
Serving Size: 4
Summary:
A true carbonara has no cream, and it can be slightly tricky in its execution. The key is to toss and thoroughly mix the cooked pasta off the heat with the cheese, eggs, pepper, and pasta water, to create a creamy yet not overly thick sauce. I like to separate the eggs and present the individual egg yolks in nests of pasta; then each guest stirs the yolk into the pasta to cook it and form an even creamier sauce. Be sure to use the best-quality eggs you can get.
Ingredients:
3 tablespoons extra-virgin olive oil
8 ounces guanciale (page 186), pancetta, or good bacon
1 lb. spaghetti
1 1/4 cups freshly grated Parmigiano-Reggiano
4 large eggs, separated
freshly ground black pepper
Directions:
1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
2. Meanwhile, combine the olive oil and guanciale in a 12- to 14-inch saute pan set over medium heat, and cook until the guanciale has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).
3. Cook the spaghetti in the boiling water until just al dente. Scoop out 1/4 cup of the cooking water and set aside. Drain the pasta.
4. Add the reserved pasta water to the pan with the guanciale, then toss in the pasta heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss thoroughly mixed.
5. Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining 1/4 cup Parmigiano over the top. Serve immediately.
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