Escape to Italy Spaghetti Carbonara
January 20, 2009 • Pasta & Pizza
My favorite pasta dish in the world is Spaghetti Carbonara, and the best place to eat it is in Rome. I’m putting the details together for my next culinary trip to Italy for April of 2010 and details will be in the next newsletter – won’t you join me for an unforgettable trip?
My Carbonara isn’t as good as they make in Rome, but it fills in nicely to hold me over between my trips to Italy. Look for high quality pancetta from Italy if you can find it as it’ll make all the difference in the taste of the dish. And only use the very best Parmigianno Reggiano grated over the top.
In Italy we would finish off that meal after a walk around the city with gelato from any of the great spots, Giolitti in Rome being my favorite.
8 ounces pancetta, diced
4 teaspoons butter
3 garlic cloves, minced
16 ounces spaghetti, cooked al dente and drained
1 1/2 cups heavy cream
6 ounces parmesan cheese, grated
salt, to taste
1/4 teaspoon white pepper
3 egg yolks
parsley, for garnish
Cook pancetta in a large skillet until crisp. Add butter and melt, then add garlic and sautÃ© but do not brown. Add the heavy cream and bring to a simmer. Add the Parmesan. Season to taste with salt and white pepper. Add the fettuccine. Toss and heat completely. Add the egg yolks and quickly stir to incorporate the eggs and thicken the sauce. Do not allow the sauce to boil. Garnish with parsley and serve immediately.
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