Subj : 4/6 Int'l Carbonara Day 4
To   : All
From : Dave Drum
Date : Fri Apr 05 2024 17:30:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: N.Y.T. Spaghetti Carbonara
 Categories: Pasta, Pork, Cheese, Eggs
      Yield: 4 servings
 
           Salt
      2 lg Eggs & 2 lg yolks; room
           - temp
      1 oz (abt 1/3 packed cup) grated
           - pecorino Romano; more for
           - serving
      1 oz (abt 1/3 packed cup) grated
           - Parmesan
           Coarse ground black pepper
      1 tb Olive oil
  3 1/2 oz Slab guanciale, pancetta or
           - bacon, in pieces abt 1/4"
           - thick by 1/3" square
     12 oz Spaghetti
 
  Place a large pot of lightly salted water (no more than
  1 tablespoon salt) over high heat, and bring to a boil.
  Fill a large bowl with hot water for serving, and set
  aside.
  
  In a mixing bowl, whisk together the eggs, yolks and
  pecorino and Parmesan. Season with a pinch of salt and
  generous black pepper.
  
  Set the water to boil. Meanwhile, heat oil in a large
  skillet over medium heat, add the pork, and sauté until
  the fat just renders, on the edge of crispness but not
  hard. Remove from heat and set aside.
  
  Add pasta to the water and boil until a bit firmer than
  al dente. Just before pasta is ready, reheat guanciale
  in skillet, if needed. Reserve 1 cup of pasta water,
  then drain pasta and add to the skillet over low heat.
  Stir for a minute or so.
  
  Empty serving bowl of hot water. Dry it and add hot
  pasta mixture. Stir in cheese mixture, adding some
  reserved pasta water if needed for creaminess. Serve
  immediately, dressing it with a bit of additional grated
  pecorino and pepper.
  
  By: Ian Fisher
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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