Carbonara Ingredients: 1 pound Pasta - I used thin whole wheat spaghetti meat with some fat ( adjust as needed) 2 tablespoon Olive Oil 4 garlic cloves finely chopped Onion 2 large eggs meat stock adjust some crushed red pepper flakes Grated Parmesan or Parmigiano Reggiano plus more for sprinkling fresh ground Black Pepper A handful fresh flat leaf parsely, finely chopped Directions: 1. Bring to the boil a large pan of water ( adding 5g of salt in the water ) 2. Cook pasta per the directions on the package – save a few ladles of pasta water. 3. If you are cooking Spaghetti... Do NOT break them! Even if they dont fit in the pan, the best way is to hold them in a bunch vertically and immerse. Let go and they will fan out in all directions, and as they soften will sink and cook just perfect. 4. While pasta cooks, heat a skillet over medium heat. Sauté meat in a little bit of olive oil until it browns, 3 to 5 minutes. 5. Remove from skillet and drain on paper towels. Save 2 spoonfuls of the meat grease, set a side. 6. Heat a large skilled over medium heat. Make sure you use a skillet large enough to toss the pasta. I like to use my wok. Add meat grease, garlic, and crushed pepper flake, sauté for about 2 minutes. Add stock to the pan and reduce liquid by half, 2 minutes. 7. Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside. Add pasta to your pan that has the stock reducing. Toss pasta with meat, then add egg mixture and toss 1 minute, then remove from heat. 8. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper. 9. Serve with extra cheese, for passing. Garnish with more fresh chopped parsley.
Posted on: Sat, 23 Nov 2013 21:40:29 +0000