If I haven’t mentioned it yet, which I doubt, I love Italian food! Something I’ve been dying to try my hands at is a carbonara. Turns out it’s much simpler than I thought, which is good, cause sometimes it’s best to just keep it simple.
I bet I could’ve prettied up the plate, but I really had nothing planned =p
I did a little research on this and decided to stick to a fairly basic recipe. I would have loved to try using guanciale (tradionally used), but I didn’t want to travel far to find it, so I stuck with pancetta. Cubed up some slices and just rendered them in a pan. I added a little garlic and then let them cool. Cooked the dry spaghetti in salted water. As the pasta was cooking away, I mixed up 4 eggs with some shredded fresh Parmigiano-Reggiano and crack black pepper. When everything was ready, I saved some of the pasta water and then drained it. Added the pasta to a bowl, and then quickly added the egg/cheese mixture and pancetta and stirred like crazy. You wanna do this part quick so the heat cooks the eggs without scrambling the eggs. Then I poured some of the pasta water in to kinda get it all creamy looking (and the salt from the water was enough).
I had a great experience at a restaurant once with a poached egg on top that I popped and mixed the creamy yolk around. I tried my hand at that. It was not as runny as I would have liked, but still enjoyable! And of course, more cheese!