Saturday, December 4, 2010

What's for Dinner #6

This is Mario Batali's Spaghetti alla Carbonara

  • 3 tablespoons Extra-Virgin Olive Oil
  • 8 ounces Guanciale (I received mine from the butcher prepared)
  • 1 pound Spaghetti
  • 1 ¼ cups freshly grated Parmigiano-Reggiano (I used fresh parmesan cheese)
  • 4 large Eggs, separated
  • Freshly ground Black Pepper
Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.
Meanwhile, combine the olive oil and guanciale in a 12- to 14-inch sauté pan set over medium heat, and cook unti the guanciale has rendered its fat and is crispy and golden.

Remove from the heat and set aside (do not drain the fat).

Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta.
Add the reserved pasta water to the pan with the guanciale, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed.

Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest.

Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.
Words from Mario:
"A true carbonara has no cream, and it can be slightly tricky in its execution. The key is to toss and thoroughly mix the cooked pasta off the heat with the cheese, eggs, pepper, and pasta water, to create a creamy yet not overly thick sauce. I like to separate the eggs and present the individual egg yolks in nests of pasta; then each guest stirs the yolk into the pasta to cook it and form an even creamier sauce. Be sure to use the best—quality eggs you can get."


LambAround said...

When you made this, was the heat from the food really enough to cook the yolk? I have this image in my mind of serving Sexy Nerd a raw egg yolk for dinner and never living it down ;)
Assuming the yolk does actually cook, this looks like a fun recipe to try!

Jen said...

The heat of the pasta cooks the yolk similar to over easy. It's still runny, but not completely raw!

Danielle said...

Looks good!!

Thanks for linking up at my Sunday Hop!! Following you now!

Jacqui said...

Hi! I'm your newest follower from a weekend blog hop! I'd love it if you would follow back at one or all four of my blogs :)

Have a wonderful weekend!

The Pilot's Wife said...

Swinging by on Sunday! Happy to be following you now and look forward to reading more of your posts!

Anna, The Pilot's Wife

Cricket said...

I am your new follower from the blog hop. Please come on by and join my super hop! You will get traffic to your twitter and facebook. Have a great day!
Crystal said...

Hello I am a new follower from the Tuesday Train blog hop. Enjoyed your post as I ADORE pasta and now must go and cook some even though it's still maorning. You've made me hungry :).I'm hopping all day as the snow and ice has me trapped again. What a great excuse to meet new people.Do feel free to drop by and follow me if you'd like.
Kindest wishes
Carol from

Kelly said...

I have never heard of Guanciale before, but your pictures look yummy! I host a recipe blog hop and would love for you to join up.

I'm now following you from the blog hop!

BabyDealsDujour said...


Following you from BabyDealsDujour, we list all the baby daily deals in real-time. Love to see you on Facebook and Twitter too.

Kristin said...


Stopping by from the hops. :)

AtHomeMoma said...

At Home Moma following from the blog hop. Make sure you stop by and check out my current giveaways.

♥Cari♥ said...

That looks yummY!

Thanks for linking up with the Tuesday Train!

Kristin said...

Wow! This looks interesting! I'm stopping by from Tuesday's Trip...I already follow you!

Kristin :)
Keenly Kristin

Leah @ Beyer Beware said...

How cool is that! Love Mario. Thanks for linking up!