Wednesday, September 7, 2011

pasta carbonara

This recipe is straight from the new William Sonoma catalog.  
My mouth always waters when I peruse this catalog.
The recipes are always enticing.
The carbonara did it for me this time.
I made it over the weekend.
It was so easy and so very delicious.
This dish is so creamy without the cream.
The trick is the room temperature eggs 
whisked with the grated pecorino romano cheese.
The cheese gets the creamy consistency 
once you add the hot water from the pasta.
I used pancetta.
A must try!

This Roman pasta dish is traditionally made with guanciale—pork cheek that resembles unsmoked bacon and is cured with salt, pepper and sometimes garlic. Pancetta makes a fine substitute.


  • 3 eggs, at room temperature 
  • 1 1/2 cups finely grated pecorino romano cheese, plus more for serving 
  • 2 Tbs. olive oil 
  • 6 oz. diced guanciale or pancetta 
  • Kosher salt, to taste 
  • 1 lb. dried spaghetti 
  • Freshly ground pepper, to taste 


In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside.

In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside.

Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain, reserving about 1 cup of the cooking water.

Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture.

Return the skillet with the guanciale to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside. Serves 4.

Williams-Sonoma Kitchen.

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