Spaghetti Carbonara
Ingredients:
8oz Spaghetti
6oz Diced pancetta
Ā½ Diced onion
2 Beaten eggs
3oz Romano cheese
3oz Parmesan cheese
8oz Pasta liquid
Salt and pepper to taste
Preparation:
Bring 4qts of salted water to boil in a large pot. Add 2-3 Tbsp salt and pasta, stir well.
Add a 2tbsp olive oil, diced pancetta and onion to the skillet, on medium heat.
When onion softens and pancetta browns a bit and it all smells wonderful remove from heat.
Crack eggs in a mixing bowl and whisk in half of the cheese. Check to see if pasta is done.
Before draining pasta reserve 2 cups of the pasta liquid. Add drained pasta into the skillet.
Toss pasta and add a little of the liquid to the skillet. The oil and water should blend.
Add a Tbsp of liquid to egg and cheese mixture and pour into the skillet with pasta and stir.
Move your skillet back and forth and stdir pasta into the pasta. It gets a little tricky here.
The sauce will cream nicely, if too dry add a little more pasta liquid.
Finish with more cheese and cracked pepper on top.
Chefs Note:
This sauce depends on the starch that comes from the pasta water. Along with the fat from the
Pancetta forms an emulsion that becomes creamy when you add the egg mixture.