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07 October 2010
Labels:
Carbonara,
Italian,
Pasta
PASTA ALLA CARBONARA
CREAMY CARBONARA
1 tsp olive oil
1 small yellow onion, chopped finely
3 pcs pancetta or bacon diced
1 pound pasta
3 large egg yolks
1/2 cup heavy cream
1/2 cup 1% milk
1/2 cup grated Parmesan cheese
ground black pepper
All ingredients should be at room temperature for even and fast cooking (eggs, heavy cream, milk and cheese).
Heat oil over medium heat. Add the onion and pancetta and cook until the onions are wilted and the pancetta is brown. Remove from the heat and set aside.
Bring a large pot of salted water to a boil and cook the pasta until al dente. While the pasta is cooking, whisk together the egg yolks and heavy cream in a bowl and set aside.
Drain the pasta and reserve a cup of the water. Return pasta to the pot and over high heat, add the pancetta and onion mixture. Stir until the pasta is coated with the pancetta mixture.
Add to the egg yolk/heavy cream mixture to the pasta, along with the Parmesan. Remove the pot from the heat and toss the pasta until it is well-coated. Season with salt and freshly ground black pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry. If it's too watery, add more parmesan cheese. Serve immediately.
TRADITIONAL CARBONARA
5 pcs pancetta or bacon
1 medium onion, chopped finely
1/4 cup dry white wine
1 pound pasta
3 large eggs*
3/4 cup grated Parmesan cheese
1/3 cup grated Pecorino Romano
1 tsp fresh ground black pepper
1/4 tsp salt
Slice pancetta into cubes and brown in a pan. Add onions and cook until wilted. Add wine and boil until it's reduced by half. Cook the pasta in salted water until al dente. Meanwhile, mix the eggs, the two cheeses, black pepper, salt in a bowl.
Drain the pasta and add to the onion and wine mixture. Under lowe heat, mix well until all the pasta is coated. Remove the pan from the stove and add the egg mixture. Serve while warm.
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PASTA ALLA CARBONARA
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