SPAGHETTI OR BUCCATINI 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 bacon.  Authentic spaghetti 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?

3 oz pancetta, guanciale, or 4 strips bacon, chopped 

1 T olive oil or avocado oil

1 T unsalted butter

1 medium shallot, cut in half and thinly sliced

1 clove garlic, thinly sliced

¼ cup dry white wine

½ lb buccatini or spaghetti

1 whole egg and 1egg yolk

¼ cup freshly grated Parmigiano-Reggiano cheese   

¼ cup freshly grated Pecorino Romano cheese

Freshly ground black pepper

½ t red pepper flakes

1 T chopped fresh basil

Thinly shaved Parmigiano or Pecorino cheese, for garnish

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.

Pour out all but 1 tablespoon of the fat, add the olive oil and butter; 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 buccatini and cook 10 to 12 minutes, cook spaghetti 7 to 8 minutes, until al dente. 

Drain the pasta, but save some of the pasta water.

While the pasta is cooking, put the whole egg and egg yolk into a mixing bowl. 

Add half of the grated cheeses and season to taste with black pepper and red pepper flakes. 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 bacon and toss another minute.

Add some of the reserved pasta water to thin the sauce.

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

Serves 2