Vitamin G, “Carbonara”
Elaine Pusateri Cowan
- 5-7 medium slices pancetta (Italian Bacon)
- 5-7 medium slices Parma prosciutto
- 1 pinch red pepper flakes (generous)
- 6 cloves garlic
- 5 shallots
- ¼ cup Chardonnay
- 8 organic eggs
- ¼ cup parmesan reggiano
- ¼ cup pecorino romano
- 1 cup pasta water
- 1 bunch fresh basil
- 1lb fettuccine
- 1 teaspoon salt
581 calories per serving.
Prep all of the ingredients:
1. Put a pot of water on to boil.
2. Grate the cheeses.
3. Thinly slice the garlic and shallots.
4. Dice up the sliced pancetta and prosciutto.
5. Beat the eggs.
6. Have the red pepper flakes and salt portioned into pinch bowls so that you do not have to fuss with opening jars when things heat up.
7. I prefer to crush black peppercorns* with a mortar and pestle so I have better control on the amount. *There is a distinct difference between freshly ground/cracked pepper. Do not use ground pepper.
8. Cork the Chardonnay.
Once the ingredients are prepped this recipe goes really quickly, approximately 10 minutes, the heat of the cooked pasta and additional pasta water are actually what cook the egg, so be sure to have everything close by the stove.
1. Add fettuccine to the boiling water—cook for nine minutes.
2. Heat an extra large skillet with a swirl of olive oil.
3. Add the meats, as soon as they begin to get caramel in color, add the garlic and shallots.
4. Add a sprinkle of red pepper flakes.
5. Deglaze with a ¼ cup of wine. Use a wooden spoon to loosen the meats, shallots and garlic from the pan.
6. Sprinkle a pinch of freshly cracked black pepper.
7. Remove a full cup of the unstrained pasta water from the pot, set aside.
8. Strain pasta and add to the skillet for two minutes, then pour into a large stainless steel bowl.
9. Rinse the skillet an fill with an inch of water, return to the stove, setting the bowl ontop of the skillet filled with water.
10. Add the beaten eggs, and cheese, and carefully incorporate- the pasta will start to get a little harder to stir as the eggs cook, gradually add the pasta water that you reserved until you get to a creamy not watery consistency.
11. Garnish with a bunch of fresh basil.