SPAGHETTI ALLA CARBONARA

I prefer this dish with pancetta, but If you are a purist, make it with guanciale (pork cheeks).  If you don't have pancetta, go ahead and make it with unflavored bacon.  Bucatini, a thick pasta with a center hole, like a straw, is the traditional way to make this recipe.  

Authentic bucatini alla carbonara does not contain cream.  The creaminess comes from the eggs and cheese.  I used the eggs my friend, Sandi, gave me.  The yolks were the color of a beautiful sunset.  Grate the cheeses, slice the shallots and garlic first and set them aside on a cutting board. This was my son, Brandon’s, favorite.  Why go to a restaurant for this when you can make it to perfection at home?

6 oz pancetta, guanciale, or 4 strips unflavored bacon, chopped 

2 T extra-virgin olive oil

1 shallot, finely minced

2 cloves garlic, pressed or minced

½ cup dry white wine

1 lb spaghetti 

4 fresh large egg yolks

½ cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese

Freshly ground black pepper

1 T chopped fresh basil

In a large skillet that is big enough to hold the cooked pasta, cook the pancetta,  guanciale, or bacon until crisp.

Remove with a slotted spoon to a plate and set aside.

Pour out all but 1 tablespoon of the fat, add the olive oil and sauté the shallot for about 2 minutes.

Add the garlic and sauté another minute.

Add the wine and stir with a wooden spoon, scraping up the flavorful brown particles. 

Turn off the heat and set aside.

Bring a large pot of salted water to a boil, add the spaghetti and cook 7 to 8 minutes, or until al dente. 

Drain the pasta, but save a cup of the pasta cooking water.

While the pasta is cooking, put the egg yolks into a mixing bowl. 

Add half of the grated cheeses and season to taste with black pepper.

Whisk until well combined. 

Return the skillet to low heat. 

Add the hot drained pasta to the pan and toss for a couple of minutes to incorporate.

Remove the skillet from the burner and pour the egg-cheese mixture onto the pasta, tossing quickly and thoroughly, which will gently cook the eggs using the heat of the pasta, but not scramble them.

Return the skillet to low heat, add cooked pork and toss another minute.

Add the reserved pasta water to thin the sauce.

Add a little more grated cheese, the chopped basil, and serve.

Serves 4