Great Cook Books I Cook (and live) by

  • Big Orange Book by Rachael Ray
  • Giada at Home
  • Jamie at Home
  • Look and Cook by Rachael Ray

Saturday, November 10, 2012

Paula's Spaghetti Carbonara

It's time for a good old Italian family favourite...well...this Italian (and half Canadian) family favourite anyways! I hope you will enjoy it as much as we do! It's Carbonara with a twist!

1 box spaghetti (500 gm)
1 1/2 cups or so cubed pancetta
2 egg yolks
1 small container mascarpone cheese
1 cup (or a little more) freshly grated parmesan cheese
fresh parsley, chopped
fresh oregano, chopped
salt and pepper

Fill a large pot with water and boil. Add your pasta and cook al dente. Meanwhile, in a saute pan crisp up the pancetta and set aside (keep it warm though). In a large heat proof bowl combine the egg yolks, marcarpone cheese, parmesan cheese, parsley, oregano, a touch of nutmeg, salt and pepper (pepper is great in this recipe, so, feel free to be heavy handed with it if you like it!). Stir so it's all combined.

Once the pasta is cooked, take out a 1/2 cup of the hot cooking water and slowly mix into the egg yolk mixture, whisking all along (this will temper the egg yolks so you won't be scrambled egg in your sauce!). Add the pancetta. Drain the pasta and add to the sauce. Stir.  Enjoy!

Try it and let me know what you think!


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