Spaghetti alla Carbonara
Spaghetti alla Carbonara is a classic Roman pasta dish, that has
become a standard on menus in Italian restaurants around the world. As with any
dish that becomes this ubiquitous, many variations tend to crop up, with people
adding different ingredients along the way. One addition that pops up
frequently is cream. While I am not typically a staunch traditionalist, and our
recipe even demonstrates this with ingredients that some may argue with, I do
believe strongly, as all Romans would agree, that cream has no place in a real
carbonara sauce.
The ingredients that most agree are contained in a traditional
carbonara sauce are guanciale(cured pork jowel), eggs, Pecorino Romano cheese,
and freshly ground black pepper. Since, guanciale is an ingredient that is not
that easy to get your hands on, pancetta is often substituted. This recipe is
how my father served carbonara in his restaurant for years, and it includes
shallots, white wine and chicken broth. Those ingredients may not be considered
traditional, but they really do work in this dish because they enhance the dish
by subtly complementing rather than taking away from the main ingredients.
Spaghetti alla Carbonara Recipe
Prep time: 5 min | Cook time: 20 min | Total time: 25 min
Serves 4-6
2 tablespoons olive
oil
2 tablespoons butter
2 shallots, chopped fine
8 ounces pancetta, chopped coarsely
1/4 cup white wine
1/4 cup chicken broth
1 pound spaghetti
4 large egg yolks
1 cup freshly grated Pecorino Romano cheese
freshly ground black pepper to taste
2 tablespoons butter
2 shallots, chopped fine
8 ounces pancetta, chopped coarsely
1/4 cup white wine
1/4 cup chicken broth
1 pound spaghetti
4 large egg yolks
1 cup freshly grated Pecorino Romano cheese
freshly ground black pepper to taste
1. Heat
olive oil and butter in a large sautè pan over medium-high heat. Add the
shallots and pancetta and cook until the shallots are softened and translucent
and the pancetta is lightly browned, 2 to 3 minutes.
2. Add the
wine, bring to a boil and cook until reduced by half, 1-2 minutes. Add the
chicken broth, bring to a boil and cook for 2 minutes. Remove from heat while
you cook the pasta
3. Bring a
large pot of salted water to a boil and add the spaghetti. Cook uncovered over
high heat until al dente. Drain and add the pasta to the sautè pan and place it
back over medium-high heat.
4. Add the
egg yolks, Pecorino Romano cheese, and black pepper, and cook, stirring
vigorously until pasta is well coated and creamy. Transfer to individual pasta
dishes and serve with extra Pecorino Romano cheese on the side.
