Posted by: Deana | May 8, 2008

Spaghetti alla Carbonara

I’ve never actually made this; we’ve eaten it several times, but Z’s the one who always ends up making it. This is from Rachel Ray’s book Rachel Ray 30 Minute Meals 2:

Spaghetti alla Carbonara

  • 2 T. extra-virgin olive oil, plus a drizzle
  • 1/3 pound pancetta, chopped

  • 4 or 5 cloves garlic, finely chopped (no doubt Z puts in at least 5)
  • ¼-½ tes. crushed red pepper flakes (I don’t like the red pepper flakes, so we leave them out, sometimes Z will add them to his bowl later)
  • ½ c.dry white wine or chicken stock
  • 2 large egg yolks
  • ¼ c. boiling pasta water
  • ¼ c. grated Parmigiano Reggiano cheese, plus extra for passing at the table (we buy the aged stuff so I don’t get sick)
  • A handful of fresh parsley leaves, finely chopped
  • Coarse salt, to taste
  • Several grins of black pepper

Place a large pot of water on the stove, and when it comes to a rolling boil, add salt and pasta and cook to al dente, about 7-8 minutes.

Meanwhile, heat a large skillet over moderate heat. Sauté pancetta in a drizzle of oil until it browns, 3-5 minutes. Add 2 tablespoons olive oil, garlic and crushed pepper flakes (or not) and sauté, 2 minutes. Add wine or stock to the pan and reduce liquid by half, about 1 minute.

Beat together egg yolks, and while whisking vigorously stir in a ladle of the boiling pasta water. (This part is tricky, but Z does it beautifully)

Drain pasta, and add pasta to pan with pancetta and garlic and remove from heat. Add egg mixture, cheese, parsley, salt, black pepper and toss 2 minutes until sauce is absorbed and thickly coating the pasta. Adjust seasonings and serve immediately with extra cheese.

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Responses

  1. […] the past we have made Rachael Ray’s spaghetti alla carbonara, per my post here.  But I recently saw another version on a favorite site of mine, Simply Recipes.  So I decided to […]


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