ALICE’S VERSION OF CAPRI’S LEMONY PASTA1 lb. favorite pasta2 dozen extra large shrimp (peeled and…
Pasta alla Carbonara
| Pasta alla Carbonara | Print |
Recipe By: Alice Morrow
Pasta alla Carbonara
Ingredients
- 3 eggs, at room temperature
- 1 ½ c. finely grated Pecorino Romano cheese, plus more for serving
- Extra virgin olive oil
- 8 oz. good quality pancetta
- Kosher salt, fresh ground black pepper
- 1 lb. dried spaghetti
Instructions
- In bowl, whisk together the eggs and grated cheese. Set aside.
- In 12” heavy duty skillet, pour enough olive oil to coat bottom of pan.
- Add the pancetta and cook until browned and fat is rendered. This takes about 10 minutes. Set aside.
- Bring large pot of salted water to boil over high heat. Add pasta and cook until al dente, according to package directions.
- Drain and reserve 1-2 c. of the pasta water.
- Slowly whisk ½ c. of the pasta water into the egg mixture.
- Return skillet to medium heat with pancetta in it and rewarm.
- Add pasta and ¼ c. reserved pasta water. Toss to combine.
- Remove from pan from heat.
- Pour in rest of egg mixture and toss well to combine.
- Season with salt and generously with black pepper.
- Serve immediately. Place extra cheese on side.
Notes
*****You can use good quality bacon instead of pancetta. Just dice it before cooking. This recipe serves about 4.
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