Spaghetti alla Carbonara September 04 2015, 0 Comments
Serves 4 to 6
- 1/4 cup Cucina Antica Imported Extra Virgin Olive Oil
- 2 eggs, at room temperature
- 1 lb. Cucina Antica Semolina Imported Italian Spaghetti
- 1/4 lb. pancetta
- 1 to 2 cup white wine
- 1/4 cup grated pecorino romano cheese
- 1/4 cup Parmesan cheese
- 2 cloves of garlic
- Fresh parsley, chopped
- Salt and pepper to taste
Whisk together eggs and cheeses in a separate large bowl (make sure the bowl is warmed). Cook spaghetti al dente. Cut pancetta into small cubes. In a large pan, warm Cucina Antica Imported Extra Virgin Olive Oil over medium heat. Add pancetta and saute for about 4 minutes, until the meat starts to become crisp. Add the garlic and saute for 1 to 2 minutes. Stir in white wine and reduce by half.
When pasta is cooked, drain but leave some hot water on the noodles. Add the pasta to the bowl of eggs and cheese and toss quickly to heat the eggs, leaving each noodle coated. Pour the pancetta mixture over the spaghetti and toss again. Add salt and pepper to taste and chopped parsley. Toss one more time and then serve immediately.
*This recipe contains under-cooked eggs