CARBONARA NAPOLITANA

CARBONARA NAPOLITANA image

Yield servings

Number Of Ingredients 9

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1 tablespoon butter
11 ounces thickly sliced pancetta (or thick cut Bacon), cut into 1/4-inch pieces
2 cloves Garlic Cloves Crushed
1 pound Durum Semolina spaghetti
3 large eggs plus 1 egg yolk, well beaten
3/4 cup grated Parmigiano-Reggiano combined
1/2 cup grated Pecorino Romano
1/2 cup heavy cream (Optional)
1 to 1 1/2 teaspoons Freshly ground black pepper depending on taste

Steps:

1. Heat the butter in a large heavy bottomed pan over medium heat. Add the pancetta (Bacon)and Garlic Cloves; cook until browned but not crisp. The pancetta (Bacon) will render it's fat; keep 1/4 to 1/3 cup of this for the later stages. Remove the Garlic cloves and pancetta (Bacon0 naturally reserving the pancetta (bacon) for later use. Discard the garlic. Add 1/2 of the Pepper to the Pan; stir and let the flavors blend. 2. In a large mixing bowl whip the eggs until frothy; stir in the grated cheese (reserve a small amount for topping the Pasta) and cream; set aside. 3. Bring 6 quarts of water to a boil in a large pot. Add salt to the water and some oil. When the water starts to boil add the spaghetti, stirring occasionally to prevent sticking. Cook until SUPER al dente (The means extra chewy; just before the real Al Dente stage). Reheat the panceeta fat over high heat. Drain, reserving some of the pasta water, and return the spaghetti while it is very hot to the frying pan with the still hot pancetta fat; stir fry it for one minute. Remove the pan from the heat and add the egg; cream, MOST OF the cheese, and the remaining pepper and toss well. Add some pasta water if coating sauce too thick. caveat - Do not overcook or the egg will congeal; better to mix it off the heat and only bring on more heat if absolutely needed. Sprinkle each serving with grated cheese; garnish with flat leaf parsely and a sprig of rosemary. Serve with a smile.