My Recipe Box- Carbonara

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

Food Truck Rome Italy 2004

Carbonara
By RACHAEL RAY

SERVES 4-6


INGREDIENTS
3 Tbsp olive oil
⅓ lb pancetta or guanciale (cured pork jowl), finely diced I use pancetta as it is easy to find
5-6 cloves garlic, chopped
Freshly ground black pepper to taste
1⁄2 cup dry white wine
3 large eggs yolks
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
½ cup finely chopped flat-leaf parsley

DIRECTIONS


Bring a large pot of water to a boil.

Heat oil in a large sauté pan over medium heat. Add pancetta; 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, cheeses and parsley, tossing to coat and melt cheeses. If sauce seems tight, add more pasta water. Adjust seasonings to taste.