Posted by: Deana | June 4, 2012

Spaghetti alla Carbonara – revised

In 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 take the parts I liked from each one and make a new version.  Z was a huge fan the first time I made it, so this is how we’ve been making it the last few times.  I’ve taken some ingredients, and their portions, from each and have started using the method suggested by simply recipes because I find it much easier than Rachael Ray’s method.

Spaghetti alla Carbonara

  • 1 pound spaghetti (we usually use organic whole wheat from Costco!)
  • 2 T. olive oil
  • ½ pound (8 oz.) pancetta (I buy the pre-chopped pancetta that comes in 4 oz packages; I used to get them at Safeway, but they stopped carrying them.  Thankfully the Trader Joe’s here usually has them.  So I often buy several and keep them in the freezer)
  • 4 cloves garlic
  • 3 whole eggs
  • 1 c. Parmesan
  • ½ c. white wine
  • handful of fresh parsley
  • salt and pepper to taste

Bring a large pot of salted water to a boil.  While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the pancetta and cook slowly until crispy. Add the garlic and cook another minute.  Add the wine and reduce the liquid by half, about one minute, then turn off the heat and put the pancetta and garlic into a large bowl.

In a small bowl, beat the eggs and mix in about half of the cheese.

Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (still a little firm, not mushy), drain the pasta (not too thoroughly, a little water will help create the sauce) and quickly move it to the bowl with the pancetta and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot; it’s the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Pour the beaten eggs with cheese over the top and toss quickly to combine. Add the parsley.  Add salt to taste.

Serve at once, passing the rest of the parmesan and freshly ground black pepper at the table.


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