For the most part, we maintain a healthy diet of fish, lean meats and veggies. Whole grain pasta and bread. An abundance of noodle bowls. Rarely do we indulge in dessert other than a square or two of dark chocolate. But now and then we just have to splurge. What could be better than a bowl of creamy fresh pasta, bacon and eggs? Well, maybe Gnocchi a la Parisienne , Hachis Parmentier or Beef Bourguignon would work!
But this splurge is all about carbonara!
I have never made carbonara before so this is a first for me. I scoured blogs and cookbooks and decided on Nigella Lawson’s recipe with a twist I saw in Giada’s cookbook. Put the egg on top. I just loved how the egg yolk dripped down over the creamy pasta and pancetta and the bacon was, well…the bacon on the top!
Adapted from Nigella Lawson Spaghetti alla Carbonara.
- 1 pound fresh fettuccine
- 1 cup cubed pancetta rind removed
- 2 teaspoons olive oil
- 1/4 cup dry white wine
- 4 eggs
- 1/2 cup freshly grated Parmesan
- 1/4 cup heavy cream
- Freshly ground black pepper
- Freshly ground nutmeg
Put a large pan of water on to boil for the pasta.
In another large pan that will fit the pasta later, cook the pancettacubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.
In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the package instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time.
When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the pancetta. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve.