March 17, 2010

STOP PUTTING ON AIRS, JUST USE BACON:

Spaghetti Carbonara (The Denver Post, 03/17/2010)

1 pound dried durum wheat pasta, such as De Cecco
3 tablespoons olive oil
6 ounces thinly sliced pancetta or guanciale, chopped
About 1 1/2cups freshly grated pecorino romano, plus more for the table
3 egg yolks
Salt and freshly ground pepper

Directions

In a 2-gallon pot, bring 6 quarts of water to rolling boil with about N quarter cup of salt. Sprinkle the pasta into the boiling water and stir well (this will keep the pasta from sticking together) and cover with a lid. When the water comes back to a boil, remove the lid and stir again.

Meanwhile, in a large saute pan big enough to hold the pasta, heat the olive oil over medium heat and stir in the pancetta or guanciale. Cook until just crispy and turn off the heat.

When the pasta is still al dente (taste a piece, it should have a firm bite without being raw), quickly drain it into a colander, reserving some of the cooking water and making sure that some of the cooking water still clings to the pasta. Quickly stir the pasta into the saute pan (the flame should be off but the oil should still be warm), stirring in about 1/2 cup of the reserved cooking water. Toss in the cheese, salt and lots of freshly ground pepper. Add the egg yolks and toss to mix. The pasta should be moist (but not wet) and saucy.

Posted by Orrin Judd at March 17, 2010 6:29 AM
blog comments powered by Disqus
« THE ENERGY SHIFTS SIDES: | Main | THE MORE YOU ASK FROM VOTERS THE BETTER: »