I learned on my culinary internship in Tuscany that real Italian cuisine is simpler than you think! This carbonara is quick, simple and delicious, just the way they like it in Italy.
INGREDIENTS :
- 1 pound thick cut bacon or pancetta diced
- 1/2 teaspoon freshly ground pepper
- 2 whole eggs
- 1 pound spaghetti pasta
- 1 tablespoon salt
- 1 1/2 cups grated pecorino romano cheese divided
- 2 tablespoons freshly chopped parsley to garnish
- 4 egg yolks
INSTRUCTIONS :
- Step one, Bring a large pot of water to a boil and season with salt. Cook pasta according to package directions. Reserve 1 1/2 cups of the pasta water before draining.
- Step two, In a large saucepan, cook bacon (or pancetta) over medium heat until crisp, about 7 to 10 minutes. Drain fat from bacon, reserving just 2 tablespoons of the grease.
- Step three, In a mixing bowl, whisk together egg yolks, eggs, and 1 cup pecorino romano cheese.
- Step four, Toss drained pasta with cooked bacon, and 2 tablespoons of bacon grease. Pour egg mixture in, along with reserved pasta water and toss together with pasta 2 minutes.
- And the last step, Serve hot topped with remaining cheese, freshly ground pepper, and parsley to garnish.
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