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>> October 20, 2010


I can not even begin to explain the depths of my love for this dish. I really can’t. So I won’t.

I’ve been making this dish for several years, and have had the pleasure of sampling assorted versions at acclaimed establishments around the country and even in the motherland. And guess what – I’ve loved it every single time. It goes without saying that the version I devoured in Italy was the best pasta dish on the face of this ever loving planet – but we won’t delve into that because I’ll start to get depressed and spend far too much money on a last minute flight to Rome.


I mean, there are few better things in life besides carbonara. Right? It’s the best marriage of supremely fantastic ingredients, ie: pasta (duh), bacon, egg, and cheese…oh and let’s not forget the wine.


This recipe originally came from food network, but I have since tweaked it as I’ve discovered variations of how to combine the ingredients and have ended on a version that tickles my fancy.

CarbonaraAdapted liberally from the Food Network

1 lb Pasta (I like Rigatoni)
1/3 lb pancetta, chopped
2 Tbs Olive Oil
4 cloves of Garlic, minced
¼ tsp crushed red pepper
½ dry white wine
3 large eggs: 1 whole, and 2 yolks
1/3 cup grated Parmigiano Reggiano

Place a large pot of water over high heat and bring to a boil. When the water has reached a rolling boil, add salt and pasta and cook to al dente.

While the pasta cooks, cook the chopped pancetta and olive oil until the pancetta is crispy 3 to 5 minutes. Add the garlic and crushed red pepper – sauté for two minutes or until garlic is browned. Add wine to the pan and scrape up the brown bits on the bottom of the pan. Cook and allow the wine to reduce by half.

Mix together the two egg yolks, whole egg, cheese (for the love of all things sacred, please don’t use the white saw dust in the green can), and freshly cracked black pepper into a paste and set aside.

Once the pasta is cooked, drain the pasta and add it to a large mixing bowl. Add the pancetta/garlic mixture to the pasta and toss until combined. Once combined, add the egg paste and toss quickly to combine. The heat from the pasta will cook the eggs, but you’ll need to toss rapidly in order to keep the egg from coagulating. The pasta should be coated in a creamy/cheese like sauce.

buon appetito!


Ben May 4, 2011 at 10:10 PM  

This is going to be my last dish I would have before I die I love it that much.

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