I fell in love with Pasta Carbonara when I was in college and waiting tables at a restaurant. I got the recipe from the chef and it became a regular in my repetoire. Then on a visit to Italy several years ago I had the real thing (no cream in it, and only egg yolks). Wow! This recipe is much truer to the traditional dish. I have, however, kept the scallions from that long-ago restaurant recipe, as well as the black pepper. Serves 2.
For more pasta ideas you'll find them at "Primarily Pasta."
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 6 oz. fettuccini (or spaghetti)
- 4 oz. pancetta; chopped (or ham)
- 1/4 cup white vermouth
- 2 egg yolks, beaten
- 2 Tbsp. olive oil
- 4 scallions (green onions), sliced into 1/4" rounds
- 2 garlic cloves, minced
- 3 oz. Parmesan (or Romano, Asiago, Pecorino), grated
- 1/2 tsp. salt
- Freshly ground black pepper
Preparation:
1. Simmer garlic in oil in a large skillet over low heat until garlic is golden. Remove garlic with a slotted spoon and discard.
2. Increase to medium, add pancetta or ham and brown. Drain on a paper towel and pour out all but 1 tablespoons of oil.
3. Add vermouth and reduce by half. Remove from heat and set aside.
4. Simultaneously, cook pasta according to package directions and drain, reserving two tablespoons of the cooking water.
5. Once the pasta is done, return wine mixture to medium low heat and add two tablespoons of pasta water.
6. Whisk the egg yolks into the sauce, being careful to avoid having the eggs curdle and cook, until the sauce is slightly thickened.
7. Blend in the cheese and the mix in pasta.
8. Put pasta o plates, a nd sprinkle with scallions and black pepper.
