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Pasta alla Carbonara de Yaz
Ingredients:
- 1 lb spaghetti (or fettuccine)
- 2 tbsp butter or olive oil, plus more as needed
- 8 oz minced pancetta or bacon
- 3/4 cup heavy cream
- 4 egg yolks
- 1/2 cup grated Parmesan, plus more as needed
- Salt, as needed
- Freshly ground black pepper, as needed
- 2 tbsp chopped flat-leaf parsley
Description
- Bring a large pot of salted water to a rolling boil. Add the spaghetti and stir a few times to separate the strands. Cook the Spaghetti until it is tender to the bite but still retains some texture, about 8 minutes.
- Drain the spaghetti in a colander. (Note: if the spaghetti is prepared in advance, rinse with cold water, drain well, and rub a small amount of oil to the strand. Refrigerate until ready to serve. Reheat the pasta in boiling salted water and drain well while preparing the sauce.)
- Heat the butter or oil in a large sauté pan, add the pancetta or bacon, and sauté over medium heat until the fat has rendered, 3 to 4 minutes.
- Add the drained, cooked spaghetti and sauté until the spaghetti is very hot. Add half of the cream to the pan and bring to a simmer.
- In a small bowl, blend the egg yolks with the remaining cream and the cheese. Add the egg mixture to the pasta and cook gently over low heat (or turn off heat completely), stirring constantly, until the sauce is heated through. Do not overheat, or the sauce will curdle. Season with salt and pepper.
- Garnish with the parsley and additional cheese, if desired. Serve immediately.
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