MARCELLA HAZAN'S SPAGHETTI CARBONARA

Marcella Hazan's Spaghetti Carbonara image

Categories Pasta

Number Of Ingredients 9

1/2 pound Pancetta, minced
2 cloves Garlic
3 tablespoons Olive oil
1/4 cup White wine (dry)
1 pound Spaghetti
2 Eggs
1/2 ounce Romano - freshly grated
2 ounces Parmigiano-Reggiano cheese
2 tablespoons Italian parsley

Steps:

Bring a large pot of salted water to boil. Lightly mash the garlic with a knife handle (enough to split the cloves and loosen the skin). Discard the skin. Place the whole garlic cloves & olive oil in a skillet and turn the heat to medium high. When the garlic turns a deep gold, about two minutes, remove it and discard. Please the pancetta in the pan and cook until just begins to crisp at the edges, stirring often, about five minutes. Add the wine and let it bubble away for 1 to 2 minutes then turn the heat off. Add the spaghetti to the boiling water and cook until al dente about 8 to 10 minutes. Drain. Break the eggs into a serving bowl and beat them lightly with a fork then add the Romano and Parmegiano- Reggiano, a liberal grinding a pepper and the chopped parsley. Mix thoroughly. Add the spaghetti to the bowl and toss rapidly - coating the strands well. briefly reheat the pancetta over high heat and turn the entire contents into the bowl of spaghetti and toss thoroughly. Serve at once.