Lydia's Carbonara

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Lydia's Carbonara
Rating : Not Rated

Spaghetti alla Carbonara. Best savored with heavy Chard or med-weight red, e.g. Rioja, Tumasi.

Yield: 2
Prep time: Under 15 Minutes
Cook Time: 30 Minutes
Course: Main Dishes

Ingredients:
  • 4 EGG YOLKS
  • 2 T. EXTRA VIRGIN OLIVE OIL
  • 1 T. MELTED BUTTER (COOLED)
  • 1/2 C. FRESHLY GRATED HARD CHEESE (PARM, ASIAGIO,PELORINO,ETC)
  • 1 QUARTER THICK BUNDLE SPAGHETTI
  • SALT AND FRESHLY GROUND PEPPER
  • 1/2 C DICED PANCETTA

Instructions:
Put a pot of salted water over high heat for pasta.  In a medium bowl put the egg yolks, oil/butter and cheese.  Once pasta H20 boils, put a touch of H20 in a small skillet (less than 1/8 inch deep) over medium heat.  When it begins to steam, add spaghetti to pot and stir.  Then add pancetta to skillet, blanch until water evaporates, then allow to crisp a bit.  Add pancetta to bowl (cheese provides a layer of protection between egg yolks and hot pancetta.  When pasta is al dente, drain it but do not shake completely dry.  Add it and excess H20 to bowl and immediately stir everything together.  Cheese, yolks, and H20 should combine to make a creamy sauce.  Add salt, pepper (lots!), and extra virgin olive oil to taste.  Server right away.

Posted by Michael Weems

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