Sunday, May 31, 2009

Pasta Carbonara

This recipe comes strait from Rome, Italy. Legend has it that the American Sailors requested a pasta dish with bacon and eggs.... boy did they get it!
8 thick slices of pancetta (Italian, non-smoked bacon) chopped into cubes
6 Eggs
1 1/2 cups of parmesean cheese finely grated
1/4 cup freshly chopped basil
1 cup heavy cream
1 garlic clove minced
1 package of fettuccine pasta (spaghetti or other long pastas will work)
salt and pepper

Begin by boiling your water for the pasta, use as much as is directed on the package of pasta you buy. Be sure as well to salt the water as this is the only time you have to season the pasta itself.

In a skillet heat up olive oil on med high, and add the minced garlic.

To that skillet add the pancetta until it is crispy.

In a bowl mix together the eggs, and Parmesan cheese, and chopped basil until fully combined and the same consistency. Stir in 1/4 teaspoons of salt and pepper

Heat up heavy cream in a saucepan. Once cream begins to bubble slightly, remove from heat.

Slowly whisk in the cream into the egg mixture. Be sure to do it slow as you don't want scrambled eggs. Once all of the cream is mixed in you should notice the mixture begin to tighten up and become a little more thick.

Remove pasta from water, and strain, then return to pan on low heat.

Add directly to the pasta the pancetta and garlic, and slowly mix in the egg mixture. Continue to stir the pasta over the low heat until the mixture is thick and begins sticking to the pasta (you can even let the eggs fluff, but the pasta will dry out quicker if you do that)

There you go, serve it up with a good helping of fresh Parmesan on top. Buon Apetito