Sfoglia's Spaghetti Carbonara
"From Martha Stewart’s show by Ron Suhanosky – the very same recipe he uses at the critically acclaimed Sfoglia restaurants in NYC and Nantucket. Authentic Carbonara using the simplest of ingredients, including black pepper (thus the “carbon” in carbonara!), egg yolks, and parmesan cheese for the sauce – no cream! So fast to make, and so good to eat!! The actual recipe uses diced guanciale (cured smoked pork cheek) in place of pancetta, but pancetta or thick-sliced bacon would work just as well. Serve with a crisp salad, crusty bread, and a glass of wine for a complete dining experience."
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1⁄2 cup pancetta or 1/2 cup thick-sliced bacon, diced
- 1 teaspoon fresh ground black pepper
- salt (for boiling pasta)
- 1 lb spaghetti (could also use fresh spaghetti or linguini)
- 6 large egg yolks (approx. 1 per person)
- 1⁄4 lb parmigiano-reggiano cheese, grated
directions
- Fill a large pot with water and bring to a boil over high heat. Add a generous amount of salt, then pasta to boiling water.
- Fry bacon in large pan until crisp, add pepper.
- Once pasta is cooked to al dente, lightly drain pasta (use a pasta cooker that you can pull the middle out and don’t drain it all the way, or else use a “spider” or tongs – don’t dump the pasta into a colander! You need some of the cooking liquid for the sauce.), add pasta to bacon in pan.
- Add egg yolks all at once, break and start tossing with the pasta and bacon very quickly. If eggs start looking scrambled, add more pasta water. Your finished dish should look like cream has been added, but without needing to have added cream.
- Add parmesan and toss well. Garnish with additional parmesan and pepper, and serve immediately on warmed plates.
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Reviews
-
Excellent. A must try recipe. Thank you for posting.
