Spaghetti Carbonara
Ingredients
1-pound dry spaghetti (good quality)
6 ounces pancetta or slab bacon, cut into lardons
2 garlic cloves, finely chopped
2/3 cup heavy cream
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
4 fresh eggs, Poached*
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped
Procedure
1. Bring a large pot of salted water to a boil, add the pasta and cook for 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
2. Meanwhile, heat a skillet over medium flame. Add the bacon and sauté for about 3-5 minutes, until the bacon is crisp and the fat is rendered. Drain off excess fat and toss the garlic into the pan and sauté for less than 1 minute to soften.
3. Beat the cream and Parmesan together in a large mixing bowl, stirring well to prevent lumps. Add the bacon garlic mixture and toss with the HOT pasta. Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency Top each portion of carbonara w/ a poached egg. Season the carbonara with several turns of freshly ground black pepper and garnish with chopped parsley. Pass more cheese[WS1] around
*Poached Eggs
4 farm fresh eggs, vinegar and salt
For the Eggs: Fill a 3-quart heavy sauté pan with about 2-inches of water and bring the liquid to a simmer. Add 2-3 Tbsp. vinegar to the water.
Break one of the eggs into a saucer or shallow cup; slide the egg into the simmering water. Repeat with the remaining eggs, working clockwise and spacing them evenly. Cook at a gentle simmer until the whites are firm and the yolks are still soft, about 2 to 3 minutes. Use a slotted spoon to remove the eggs; remove them in the same order they went into the pan Place the eggs in ice water to chill.
When ready to serve heat plain water and heat eggs 2+ minutes and Blot the eggs on paper towels before placing on the pasta.