- Cooking Time:
- Servings: 6
- Preparation Time:
- Extra Virgin Olive oil
- 3-4 oz Pancetta, small cube (You can use bacon if you like)
- 1 Large egg
- 3 Large egg yolk
- Zest of 1 lemon
- Juice of 1/2 lemon
- 6 Sprigs of flat leafed parsley, 3 chopped fine and 3 chopped coarse
- 4 oz Pecorino Romano, finely grated; divided
- 1/3 cup White Wine (Pinot Grigio or Sauvignon Blanc)
- Fresh Cracked Black Pepper (Lots and lots of Black Pepper)
- 16 oz Spaghetti Rigati or regular Spaghetti or Linguini
- Fill a large kettle with water and bring to a boil with the cover on.
- Heat some Extra Virgin Olive oil in a frying pan.
- In a bowl place egg, egg yolks, lemon zest, lemon juice, fine chopped parsley & half of the Pecorino and whisk well.
- Liberally salt the boiling water and drop the pasta; stir to coat so pasta cooks evenly, re-cover for about 1-2 minutes to allow the water to come back to a boil, then uncover again.
- Add the pancetta to the pan and sauté until crispy.
- Deglaze the pan with a 1/3 cup wine scraping the fond from the bottom of the pan.
- Let wine reduce slightly too about 1/4 cup.
- Remove from heat and mix in a lot of freshly ground pepper.
- When the pasta is al dente remove 1/4 cup of the cooking water, drain the pasta and add to the bowl along with the wine reduction and toss twice to coat the pasta and incorporate the pancetta.
- Add the egg mixture to the bowl and toss quickly and thoroughly. (The retained heat of the pasta will cook the eggs and thicken the sauce.)
- If the sauce becomes too ‘thick’ then add some of the reserved cooking water until it becomes smooth and silky.
- Sprinkle over the rest of the Pecorino and coarsely chopped Parsley
- Serve immediately!
NotesThis is my take on Linguini Carbonara; I prefer the Spaghetti, I believe this holds the sauce better. Sometimes, when I make this for more carnivorous persons, I add meatballs. I "cheat" when I do this. I will use either hot or sweet Italian sausage and squeeze the meat out of the casing to form the meatballs. I learned this trick from Jamie Oliver on a segment he did on Late Night with David Letterman. I cook the meatballs in the same skillet as the pancetta, I just start them about 4 minutes earlier, since they take a little longer to cook.