Monday, October 20, 2008
Fettuccine alla Carbonara
Carbonara means coal, and many believe the dish derives its name because it was popular among Italian coal miners. Others believe however, that the dish is called carbonara simply because of all the black, freshly milled pepper that is used. There are many variations to this hearty pasta dish. I like this one because it is fun to do at the table. If you can’t find, or can’t get pancetta use bacon.
1/4 cup butter
1/4 cup whipping cream
8 oz pancetta cut into small squares
1 lb fettuccine
1 cup grated parmesan cheese
salt and pepper
1/4 cup chopped parsley
Let the butter, eggs and cream stand at room temperature for 2 or 3 hours. This is optimum but don’t worry if you have to rush it.
Cook up the pancetta until it begins to brown, remove and drain on a paper towel.
Warm the pasta serving bowl in the warming oven if you have one.
Add the fettuccine to a large pot of salted boiling water and cook until al
Meanwhile, beat together the eggs and the cream.
When pasta is ready, drain but do not rinse, Turn pasta into the warmed serving bowl.
At the table, toss the pasta in butter, add the egg/cream mixture and toss until well coated.
Add the pancetta, cheese and pepper. Give it one last quick mix, sprinkle some parsley on top and serve.