Spaghetti Carbonara
Photo Credit: Jenny
These two recipes are personal favorites of our family. We have not eaten spaghetti carbonara in awhile, but it is very special and comforting. I ate it when I went to Italy, and Italian carbonara is so creamy and savory.
Here are two recipes for "spaghetti carbonara" and "deconstructed carbonara" - fresh sheets of pasta with the egg poached on top instead of broken and mixed in with the pasta.
Serves: 4-5
Ingredients:
- 1 tablespoon of olive oil
- 5 oz of pancetta cut into 1/4 x 1/4 dices
- 2 eggs plus 2 egg yolks
- 1 lb of spaghetti
- 1/2 cup of grated parmesan cheese
- 1/2 cup of grated pecorino romano
- Heat oil in a fry pan over medium- high heat. Add the pancetta and fry until they turn brown and become crisp.
- Put the eggs, egg yolks and 1/4 cup of water into a small bowl and beat them together with a fork. Set this aside.
- Cook the spaghetti in a large pot of rapidly boiling water (remember to salt the water). Use a fork to mix the eggs, the pancetta with the fat and oil, and 1/4 cup of parmesan and pecorino romano into the spaghetti.
- Top the pasta with the remaining cheese on top.
Deconstructed Carbonara
Serves: 4-5
Ingredients:
Ingredients:
- 1 tablespoon of olive oil
- 5 oz of pancetta cut into 1/4 x 1/4 dices
- 4 poached eggs
- 1 lb of fresh pasta sheets
- 1/2 cup of grated parmesan cheese
- 1/2 cup of grated pecorino romano
- Heat oil in a fry pan over medium- high heat. Add the pancetta and fry until they turn brown and become crisp.
- Cut the fresh sheets of pasta into squares and cook it in a pot of boiling water.
- Poach four eggs in a separate pan and then place the egg on top of the cooked pasata.
- Add the bacon and then bacon fat. Dribble the fat over the pasta.
- Top the pasta with parmesan and pecorino romano cheese.
