When it comes to pasta, the sky is the limit. Pasta with meat, pasta with veggies, pasta with nothing but pepperoncino, garlic and olive oil. The more authentic the dish, the less fussy and frivolous the recipe! Today’s dish is a simple carbonara that is prepped and cooked in less time than is required to boil the pasta.
Capturing the essence of rustic Italian flavors, this dish has an intense smokiness from the bacon and the pasta has a light creamy coating from the combination of eggs, wine, pasta water and Parmigiano. This hearty dish will definitely help keep you warms during this cold weekend ahead of us.
So grab a glass of that crisp white wine and enjoy as you twirl your fork and swirl your wine. Buon Appetito!
Simple Carbonara Recipe
Adapted from Marcella Hazans ‘Spaghetti Carbonara’
2 cloves of garlic, smashed whole
3 tablespoons olive oil
6oz dry white wine
1/2 lb pancetta, cut in to thin strips
2 organic eggs at room temperature (run them under warm water to remove chill)
3/4 cup grated Parmegiano-Reggiano
4 tbsp basil, chopped or torn
- Bring a large pot of salted water to boil (the water should be as salty as sea water). Add the fettuccine and cook as per instructions for al dente.
- Heat olive oil in a pan and toast the garlic until golden brown. Discard the garlic and add the pancetta to garlic-infused oil. Sautee the pancetta on medium heat until golden and crisp.
- Add the wine and reduce until there is only 1 tablespoon of moisture left. Season with salt.
- In the dish you will be using to serve the pasta, crack and lightly beat the eggs with the cheese and parsley. Season with pepper.
- Once the fettuccine is al dente, drain, reserving 1/2 a ladle full (4oz) of the starch water. Add the pasta to the bacon and wine sauce and finish cooking with the pasta water (the starch allows the sauce to latch on to the pasta).
- Toss the fettuccine with the egg mixture and adjust with seasoning, if necessary.
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