Wednesday, May 26, 2010

Pasta Alla Carbonara

Recipe from David Rocco.

Pasta Alla Carbonara

2 tablespoons extra virgin olive oil (30ml)
2 cloves garlic, crushed
0.9lb spaghetti (400g) ( I used spiral pasta)
3.5oz pancetta (100g), cubed (I used sausages, sliced)
4 eggs
1 cups milk (240ml)
1/2 cup freshly grated pecorino cheese (I used grated parmesan cheese)
black pepper (I used crushed black pepper)
salt to season

1. Cook spaghetti in boiling salted water. In a saucepan, heat 2 tablespoons of extra virgin olive oil.
2. Add garlic, pancetta and cook for a few minutes. Remove garlic when it is golden brown and lower the heat.
3. In a bowl, add milk, pecorino cheese, salt, and lots of black pepper.
4. Separate eggs, making sure not to break the yolks. Add egg whites to milk mixture and mix well.
5. When spaghetti is at the al dente stage, drain well.
6. Add pasta to the saucepan with pancetta and remove from heat.
7. Pour in the milk mixture and stir for a minute or so. The heat from the spaghetti will cook the egg and thicken the sauce.
8. Plate and garnish each serving with an egg yolk on top.
9. Add fresh ground black pepper and serve immediately.

* Per 4 persons.

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