Pasta Carbonara
August 21, 2009
I wasn’t expecting this recipe so it was a nice addition to the evening at class. Chef worked in Italy so these recipes are as good as they get when it comes to Italian food. I’m loving the flow of class because we will walk in and there will be a few extra recipes added on and we’ll get 2-3 minutes of instruction then off we go. This bothers a few people but this excites the hell out of me. MORE RECIPES, YES MORE!!!!
Equipment:
- Mixing Bowl
- Whisk
- Saute pan
Ingredients:
- Pancetta, diced
- Extra Virgin Olive Oil
- 3 egg yolks
- 1/2 cup grated Parmesan cheese
- 1 garlic clove smashed whole
- Salt and Crushed black pepper, to taste
- Pasta, cooked al dente
Procedure:
- In a mixing bowl whisk together the egg yolks until fluffy then add the parmesan cheese
- In a saute pan cook the pancetta with a little extra virgin olive oil until most of the fat is cooked out of the pancetta.
- Pour the contents of the saute pan into the egg yolk mixture then mix in your pasta
- Season with salt and pepper
Enjoy,
Eric
2 Comments
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Add this one also to my wish list for you to make for Mom. Love you!
I am always searching for the perfect carbonara.