Carbonara woes

On Sun, 25 Jun 2006 07:40:57 -0500, Michel Boucher

A friend sent me this link to a spaghetti carbonara recipe a couple of days ago that he recommends highly. Try comparing it with your recipe and perhaps something will stick out.

Ingredients Spaghetti: 1 lb Pancetta: 1/2 lb Egg Yolks: 5 Pecorino or Parmigiano-Reggiano Cheese, grated: 1 1/2 cups Olive Oil, extra-virgin: 3-4 tablespoons Pepper, freshly ground: 1/2 tablespoon Salt

Utensils A Large Pot A Large Skillet A Bowl Measuring Cups and Spoons A Fork edit Preparation Dice the pancetta into small pieces (1 inch will do). The Pot: Bring a big pot of water to a boil and add salt when it begins to simmer. The Skillet: Heat the olive oil in a large skillet over a medium-high heat. When the oil is hot, add the pancetta and cook for about 10 minutes over a low flame until the pancetta has rendered most of its fat but is still chewy and barely browned. The Bowl: In a bowl, slowly whisk about 1/2 cup of the pasta water into the egg yolks, using a fork. Add the Parmesan cheese and pepper. Mix with a fork. The Pot: Cook the spaghetti til it is al dente and drain it, reserving 1/2 cup of water. The Skillet: Transfer the spaghetti and the water immediately to the skillet with the pancetta. Toss it and turn off the heat. Add the egg mixture to the skillet with the pasta and toss all the ingredients to coat the pasta. Taste the pasta and add salt and black pepper, if necessary.

Sue(tm) Lead me not into temptation... I can find it myself!