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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 15 MIN SERVINGS: 4 COST: LOW
4 EGGS + 2 YOLKS
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1/2 LB. SWEET RIGATINO OR GUANCIALE. YOU MAY SUBSTITUTE WITH BACON. GET ONE THICK SLICE AND CUT IT IN SMALL CUBES
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1/2 CUP (100 GR.) (4OZ.) FRESHLY GRATED PARMIGIANO CHEESE OR PECORINO ROMANO
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1/4 CUP MILK
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SALT AND PEPPER TO TASTE
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INGREDIENTS FOR PASTA
1 LB. SPAGHETTI
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WATER
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SALT TO TASTE
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RECIPE
IN A MEDIUM BOWL, PUT THE EGGS AND YOLKS, BEAT WITH A FORK. START BOILING THE WATER TO COOK THE PASTA.
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ADD THE PARMIGIANO (I PREFER THIS CHEESE, BUT THE REAL RECIPE CALLS FOR PECORINO ROMANO). ADD THE MILK, PEPPER AND SALT
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STIRR ALL INGREDIENTS AND SET A SIDE
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IN A LARGE FRY PAN, OVER MEDIUM HEAT, PLACE THE PANCETTA AND MORE BLACK PEPPER. NO OIL, THE PANCETTA WILL PRODUCE ENOUGH.
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COOK TILL THE PANCETTA IS CRUNCHY
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DRAIN THE SPAGHETTI AND PLACE THEM IN THE FRY PAN WITH THE PANCETTA, OVER LOW HEAT
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THIS IS THE DIFFICULT PART !!
ADD THE EGG MIXTURE, CONSTANTLY STIRRING OVER LOW HEAT. YOU ARE NOT MAKING SCRAMBLED EGGS!! THE EGG MIXTURE MUST REMAIN CREAMY!! |
WHEN THE EGGS ARE COOKED AND CREAMY THE CARBONARA IS READY
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SERVE HOT WITH EXTRA PARMIGIANO CHEESE. I SUGGEST TRYING THIS RECIPE BEFORE HAVING GUESTS OVER, SOMETIMES IT'S TRICKY, BUT CERTAINLY DELICIOUS!!!