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August 2, 2011
Fettuccine alla Carbonara
Homestyle Pasta
Prep time:
15 minutescooking time:
20 minutes“Grandma Esposito's idea of comfort food was fettuccine with bacon, cream and eggs.”
Ingredients
Serves 4
- 12 ounces fettuccine
- 4 ounces pancetta (Italian bacon) or lean American bacon, cut into 1/2-inch-wide strips
- 3 cloves garlic, cut into halves
- 1/4 cup dry white wine or chicken broth
- 1/3 cup whipping cream
- 1 large egg
- 1 egg yolk
- 2/3 cup freshly grated Parmesan cheese, divided
- 1/8 teaspoon white pepper
Directions
1
Cook pasta in large saucepan according to package directions just until al dente; remove from heat. Drain pasta. Return pasta to dry saucepan.
2
Cook and stir pancetta and garlic in large skillet over medium-low heat until pancetta is light brown, about 4 minutes. Reserve 2 tablespoons drippings in skillet with cooked pancetta. Discard garlic and remaining drippings.
3
Add wine to the pancetta mixture; cook over medium heat until wine is almost evaporated, 3 minutes. Stir in cream; cook and stir for 2 minutes. Remove from heat.
4
Whisk egg and egg yolk in top of double boiler. Place top of double boiler over simmering water, adjusting heat to maintain simmer. Whisk 1/3 cup Parmesan and white pepper into egg mixture; cook and stir until sauce thickens slightly.
5
Pour pancetta mixture over pasta; toss to coat. Heat over medium-low heat until hot. Stir in egg the mixture. Toss to coat. Serve with remaining 1/3 cup Parmesan.
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Grandma's Secret Trick
Grandma's Secret Trick
Making carbonara sauce takes some practice. Grandma's trick was to heat the eggs enough to create a creamy sauce but not so much that the eggs scrambled. To avoid that, she whisked the eggs in the top of a double boiler over simmering water. Grandma reminded us that the pasta should be very hot so that when the sauce is poured over it, the eggs will continue to cook a bit.
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