Saturday, July 8, 2017

My Recipe Box- Carbonara

Finally a carbonara that John likes! He prefers his meaty red tomato sauce.

Food Truck Rome Italy 2004



3 Tbsp olive oil
⅓ lb pancetta or guanciale (cured pork jowl), finely diced I use pancetta as it is easy to find OR prosciutto which I prefer. Chicken could also be used.
5-6 cloves garlic, chopped
Freshly ground black pepper to taste
1⁄2 cup dry white wine
3 large eggs yolks I add heavy cream to thicken
Salt to taste
1 lb pasta (linguine, spaghetti or egg tagliatelle) gluten free
½ cup freshly grated Pecorino Romano cheese, plus more for serving
½ cup freshly grated Parmigiano- Reggiano cheese, plus more for serving
Lemon juice


Bring a large pot of water to a boil.

Heat oil in a large sauté pan over medium heat. Add pancetta or your choice of meat; and cook 3-4 minutes or until browned. Stir in garlic and pepper; cook 2 minutes. Add wine, and reduce heat to low.

Whisk yolks in a medium heatproof bowl; season with salt and pepper.

Salt boiling water and cook pasta to al dente. Drain, reserving 1½ cups pasta water. Gradually add 1 cup pasta water to yolks, whisking constantly.

Add pasta to skillet with pancetta and garlic. Remove from heat; add yolks, add cream, lemon juice, cheeses and whatever options you would like, tossing to coat and melt cheeses. If sauce seems tight, add more pasta water. Adjust seasonings to taste.


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