Mama Zuquinis Spaghetti Alla Carbonara |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This easy recipe is from a local Italian restaurant. Ingredients:
4 tablespoons extra-virgin olive oil |
4 ounces thinly sliced unsmoked bacon (italian, guanciale) or 4 ounces thinly sliced pancetta, cut into 1/2-inch pieces |
2 teaspoons freshly cracked black pepper, plus more to taste |
1 3/4 cups parmesan cheese, finely grated |
1 egg |
3 egg yolks |
kosher salt, to taste |
1 lb spaghetti |
Directions:
1. Heat oil in a 10 skillet over medium heat. Add guanciale and cook, stirring occasionally, until lightly browned, 6–8 minutes.
2. Add pepper and cook, stirring occasionally, until fragrant, 2 minutes more.
3. Transfer guanciale mixture to a large bowl and let cool slightly; stir in 1 1/2 cups Parmesan cheese and egg and yolks and stir to combine; set aside.
4. Meanwhile, bring a 6-qt pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes.
5. Reserve 3⁄4 cup water; drain pasta and transfer it to guanciale mixture.
6. Toss, adding pasta water a little at a time to make a creamy sauce. Season with salt and pepper; serve with remaining Parmesan.
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