I know it’s hard to tell we really love Italian food. But we cook it often. So I thought it was time for carbonara sauce. We had leftover pancetta and we couldn’t let it go to waste! Once more I used Marcella Hazan’s book “Essentials of Classic Italian Cooking” for the recipe. This is the book I got the inspiration to make the cream and butter sauce.
To start I prepare the pasta using this recipe. I’ll admit I don’t like to make the spaghetti bit as the strands are so small they become annoying to handle but for this recipe you need it.
As we only had a bit of pancetta left I also used a few rashers of streaky bacon. I chopped that up and started sauteing in a skillet.
While that was cooking I beat two eggs in a bowl and added about 1/4 cup of romano cheese and 1/2 a cup of parmesan cheese to the egg. Then added a bit of salt and pepper and mixed everything together.
Next I added some olive oil and 4 garlic cloves minced to the skillet. This is sauteed on medium heat.
Seriously wish I still had my sense of smell. Bacon and garlic are made for each other. As this was cooking I added 1/4 cup of Chablis to the mixture. At this point I brought the hot water back up to a boil and added the pasta to cook. Because these are thin strands of pasta this will cook quickly! Just a couple of minutes.
Once cooked I drained the pasta and tossed it in with the bacon mixture. Then I added the egg mixture.
It’s important to toss and serve immediately.
The recipe does call for 2 T of chopped parsley but we didn’t have any. My husband made wonderful cheesy garlic bread to go with this as well.