Equipment:
I first made this dish using the recipe from The Silver Palate Cookbook. That recipe never made a dish I loved, as it was always lacking in some way. This recipe adds freshly grated parmesan, pecorino whipping cream and pasta water to improve the flavor and creaminess of the sauce.
Pasta Carbonara
Ingredients
Instructions
- In a skillet over medium heat, place bacon or pancetta and 3 tablespoons of water and cook until water has evaporated.
- Add the oil and garlic to the skillet. Sauté over medium low heat until the meat is browned and garlic is golden, about 4 minutes.
- Deglaze the pan by adding the wine. Discard the garlic and remove from heat.
- In a bowl, beat eggs, cream, cheese and salt.
- Bring 4 quarts of salted water to a boil. Cook pasta until al dente. Using tongs, transfer pasta to sauté pan and toss pasta to coat. Quickly add egg mixture to skillet, tossing pasta thoroughly. Stir in pasta water. Grind fresh pepper on top.