Pasta alla Carbonara

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Aug 25, 2015

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Pasta alla Carbonara

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Pasta alla Carbonara
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Yield Servings
Author Chef Jasper Mirabile, Jr.
Prep time 30 minutes
Cooking time 20 minutes
Total time 50 minutes

Description

Pasta alla Carbonara is a rich, creamy pasta dish from the area around Rome, Italy.

Ingredients

  • salt
  • 4 quarts water
  • 8 ounces spaghetti
  • 4 egg yolks
  • 1/4 cup cream sherry
  • freshly ground black pepper
  • 4 tablespoons Butter
  • 1/2 cup onion, diced
  • 1 cup pancetta, diced
  • 1/4 cup Parmigiano Reggiano cheese, grated

Instructions

  1. Bring 4 quarts of salted water to a boil in a large pot over high heat. Cook the pasta according to the package instructions and drain with a colander. Do not rinse the pasta.
  2. While the pasta is cooking, beat the egg yolks with the sherry and some pepper in a small mixing bowl and set aside.
  3. Melt the Plugrá® European-Style in a large sauté pan over medium heat. Add the onion and pancetta and sauté for about 4 minutes to render the fat and crisp the pancetta.
  4. Immediately transfer the pasta to the sauté pan, remove the pan from the heat and stir in the egg yolk mixture. Add the parmigiano-reggiano and toss to coat the pasta.
  5. Add salt to taste and serve immediately.