Spaghetti Carbonara

I can’t say enough how much I love this recipe! It’s one of my favorite dishes to make – simple and impressive yet so so so easy! I recommend buying flat leaf Italian parsley, it has so much more flavor and aroma. Also, you could  add some romano cheese, I love it with just parmesan. Do not substitute pancetta with regular bacon. I know that in some recipes they say it’s ok to use regular bacon, but it just won’t taste the same. Also, don’t cut off any fat from pancetta, otherwise, your carbonara will be dry.

Adapted from Marcella Hazan’s  Essentials of Classic Italian Cooking

Ingredients (for 4-6 servings)

1/2 pound pancetta cut as a single 1/2-inch-thick slice

(you could get diced Citterio pancetta at Trader Joe’s as shown below)

4 garlic cloves

3 tablespoons extra virgin olive oil

1/2 cup dry white wine

2 large very fresh organic eggs

1 cup grated Parmesan cheese

Black pepper, ground fresh from the mill

2 tablespoons finely chopped Italian flat-leaf parsley

1 pack spaghetti

1. Add water to a large pot for boiling spaghetti and put on high heat. In the meantime, make the sauce.

2. Lightly mash garlic with a knife handle, enough to split it and loosen the skin, which you will discard. Put the garlic and olive oil into a small pan and turn on the heat to medium high. Saute until the garlic becomes colored a deep gold, remove and discard it.

3. Put pancetta into the pan, and cook until all pieces just begin to crisp at the edges. Add the wine, let it bubble for 1 to 2 minutes and turn off the heat.

4. Wash eggs and dry them with paper towel (I usually wash eggs when I make something out of raw eggs to make sure there is no bacteria). Break the eggs into the large serving bowl in which you will be tossing pasta. Beat them lightly with a fork or an egg whisk, then add grated parmesan cheese, a liberal grinding of pepper and the chopped parsley. Mix thoroughly.

5. Add cooked drained spaghetti to the bowl and toss rapidly, coating the strands well.

6. Briefly reheat the pancetta over high heat (for about one minute),  turn out the entire content of the pan into the bowl, toss thoroughly again and serve at once.

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