Thursday, July 12, 2007

Spaghetti Carbonara

Spaghetti Carbonara
Serves 6
Chef Tony Liu

1 ½ pounds spaghetti (Chef Liu prefers DeCecco)  
2 Tablespoons oil
½ cup diced pancetta or bacon, blanched
Freshly ground black pepper  
4 eggs, separated and lightly beaten
½ cup grated parmesan cheese  

Cook pasta in a large pot of salted boiling water to al dente.

Heat oil in a skillet. Add the pancetta and cook until brown but not crisp. Pour off excess rendered fat keeping about 2 Tablespoons in the pan. Add 1 to 2 Tablespoons water to stop the cooking and to provide a base for the sauce. Add the pasta and pepper. Remove from the heat and toss the pan to cool the pasta and sauce. Add the egg yolks while constantly tossing. Slowly toss over low heat for 1 to 2 minutes. Once the sauce begins to thicken slightly, remove from heat and add the egg whites, constantly tossing. Add the cheese and mix over low heat until melted. Remove from heat and sprinkle with pepper.

  Adapted by

  Yield: 6 Servings

Prep time: 5 minutes

Cook time: 10 minutes

  Round Out the Meal:
With a mixed green salad.

  Kid Friendly:
Go easy on the pepper.

  Wine Pairing:
A Friulli white wine such as Rivolla.

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