Spaghetti alla Carbonara
Alright, so I lied. Apparently I can only cook multi-ethnic food for so many days before reverting back to my Italian roots. This, along with the penne alla vodka, is one of Will's favorite pasta dishes. I don't make it very often, because between the pancetta, eggs, cheese, and olive oil it's not exactly healthy. However, Will always craves this dish after he returns from a deployment, or if it's a special occasion. The special occasion this time? I hadn't made it in awhile. ;) Enjoy!
1 lb spaghetti
1/2 lb pancetta, cut into cross strips
2 egg yolks
1/2 cup dry white wine
extra virgin olive oil
4-5 garlic cloves, minced
coarse ground black pepper
1 cup Pecorino Romano cheese
1. Boil a pot of water on the stovetop. Salt generously, and cook spaghetti until al dente. Reserve a cup of the pasta water. Drain, set aside.
2. In a large skillet, heat the olive oil. Add the pancetta and cook about 3-4 minutes, or until crisp. Add in the garlic and cook for another 3 minutes, then add the wine, scraping up everything in the pan.
3. Add the egg yolks to the bowl of pasta water, and beat well. Add the pasta to the skillet, and toss well until completely mixed. Add a generous amount of pepper, then add the egg/pasta water mixture. Make sure to toss quickly with the pasta, so the egg doesn't cook.
4. Remove the skillet from the heat, and add the cheese. Toss well, and serve immediately.