Carbonara Classica
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Discard the 4 whites
2
Crack the fifth egg and add it to the yolks
3
Watch how to make this recipe
4
In a medium saute pan over medium heat, cook the pancetta until tender-crisp
5
Remove to a paper towel-lined plate and set aside
6
Reserve the pan with the drippings
7
Separate 4 of the eggs and set the yolks aside
8
In a large bowl, whisk together the egg yolks, 2/3 of the pancetta, the Parmigiano-Reggiano, black pepper and cayenne
9
Cook the pasta until al dente
10
Add the peas when the pasta is just about finished and strain both into the reserved pancetta drippings
11
Reserve about 3/4 cup pasta water to fortify the sauce
12
Add the egg mixture into the pasta and toss well with tongs for about 1 minute
13
Add the reserved pasta water to the bowl in 1/4 cup increments, combining and adding until desired sauce consistency is reached
14
Add the parsley and gently combine and place into a serving dish
15
Garnish with the reserved pancetta