DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 15 MIN SERVINGS: 4 COST: LOW
4 EGGS + 2 YOLKS
1/2 LB. SWEET RIGATINO OR GUANCIALE. YOU MAY SUBSTITUTE WITH BACON. GET ONE THICK SLICE AND CUT IT IN SMALL CUBES
1/2 CUP (100 GR.) (4OZ.) FRESHLY GRATED PARMIGIANO CHEESE OR PECORINO ROMANO
1/4 CUP MILK
SALT AND PEPPER TO TASTE
INGREDIENTS FOR PASTA
1 LB. SPAGHETTI
WATER
SALT TO TASTE
RECIPE
IN A MEDIUM BOWL, PUT THE EGGS AND YOLKS, BEAT WITH A FORK. START BOILING THE WATER TO COOK THE PASTA.
ADD THE PARMIGIANO (I PREFER THIS CHEESE, BUT THE REAL RECIPE CALLS FOR PECORINO ROMANO). ADD THE MILK, PEPPER AND SALT
STIRR ALL INGREDIENTS AND SET A SIDE
IN A LARGE FRY PAN, OVER MEDIUM HEAT, PLACE THE PANCETTA AND MORE BLACK PEPPER. NO OIL, THE PANCETTA WILL PRODUCE ENOUGH.
COOK TILL THE PANCETTA IS CRUNCHY
DRAIN THE SPAGHETTI AND PLACE THEM IN THE FRY PAN WITH THE PANCETTA, OVER LOW HEAT
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
SERVE HOT WITH EXTRA PARMIGIANO CHEESE. I SUGGEST TRYING THIS RECIPE BEFORE HAVING GUESTS OVER, SOMETIMES IT'S TRICKY, BUT CERTAINLY DELICIOUS!!!