Pasta Carbonara

Name: Pasta Carbonara
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon freshly ground black pepper; 118 milliliters cream; 2 eggs, separated; 1 teaspoon diced garlic; 454 grams fresh linguini; 2 Tbsps extra-virgin olive oil; 237 milliliters grated Pecorino Romano; 113 grams pancetta or slab bacon, diced; 1 gallon salted water; 2 Tbsps white wine

Pasta Carbonara might be a good recipe to expand your main course recipe box. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 560 calories, 20g of protein, and 27g of fat each. If you have slab bacon, wine, linguini, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Put the water in a large pasta pot and bring it to a boil over medium heat.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Add the oil and pancetta to a large saute pan over low heat. Cook the pancetta until crisp, being careful not to burn it, about 5 minutes.

Ingredients you will need

Pancetta

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic and stir for 5 seconds.

Ingredients you will need

Garlic

Add the wine, cream and black pepper. Cook until the sauce coats the back of a spoon. Drop the fresh linguini into water and stir to separate strands. When pasta is just undercooked remove it from the water and add it to the pan with the sauce. Gently stir for 1 minute.

Ingredients you will need

Black Pepper