Spaghetti alla Carbonara
Adapted from www.ruthreichl.com
The key to carbonara is to toss and thoroughly mix the cooked pasta off the heat with the cheese, eggs, and pepper.
|1 lb spaghetti|
|8 oz Smoking Goose Guanciale or Pancetta|
|3 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|2 cloves garlic, peeled|
|2 large eggs, separated|
|Freshly gound black pepper|
|1/2 cup Parmigiano-Reggiano, freshly grated|
Bring a large pot of salted water to a boil. When it is boiling, add the pasta and cook 9-10 minutes. Meanwhile, combine the olive oil and guanciale in a sauté pan over medium heat and cook for 2 minutes, until fat begins to render. Add the whole cloves of garlic and cook another 5 minutes, until edges of the bacon just begin to crisp. Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat with a fork. Add some black pepper to eggs.
Remove the garlic from the bacon pan.
When the pasta is cooked to al dente, drain and immediately pour it into the bowl with the beaten eggs. Mix thoroughly. Add the bacon with its fat, toss again, add cheese, and serve.
Makes 4 servings
Prep Time: 10
Cook Time: 20