Recipe adapted from: tastydesu
Ever since Shane tried the chicken carbonara sandwich at Quizno’s, all I have to do is mention the word “carbonara” and he’s down with it. I was super excited to try this recipe. If you guys could only see what my desk looks like – about half of it is covered with recipe printouts that I can’t wait to try 🙂 Even though I’m not a huge pancetta fan, this was very simple and delicious!
As you can see, I chose to trim most of the fat off the pancetta to make it a little bit healthier. That did leave me with less than a 1/2 lb, but pancetta has enough flavor that a little bit goes a long ways. That’s my opinion at least, but you can definitely leave it whole if you want to.
- 1/2 lb pancetta (about 1/2 inch thick slice)
- 4 cloves of garlic
- 3 tbsp EVOO
- 1/4 cup dry white wine
- 2 large eggs (lightly beaten with a fork)
- 1/4 cup romano cheese
- 1/2 cup parmesan cheese
- Freshly ground black pepper
- 1 1/4 lbs pasta (I just used 1 box of spaghetti)
- Boil and prepare your pasta by following the al dente directions on the package.
- While the pasta is boiling, cut the pancetta into approx 1/4 inch cubes.
- Heat olive oil over medium-high heat in a large pan.
- Remove and discard the garlic skins, but leave the cloves whole.
- Saute your garlic in the oil until the garlic turns a nice golden color. Remove and discard garlic cloves.
- Put the pancetta into the seasoned oil and cook for about 2 minutes (until it begins to crisp around the edges).
- Add the white wine and let simmer for 2 minutes. Turn off stove and remove pan from heat.
- Because I couldn’t bring myself to get over the “raw egg” thought, I added my eggs to the pan at this point. Keep stirring and moving the liquid around to prevent the eggs from scrambling though. A little bit of egg texture is ok & it will blend right into the pasta.
- Drain cooked pasta (do not rinse) and add to your serving bowl. Combine with your cheeses, a liberal grinding of pepper, and top with the entire contents of your pancetta pan.
- Use a pair of tongs to toss the pasta and evenly coat it with the sauce mixture. Serve immediately.
Next time I make this ————– I’m going to try it with bacon!! And… I think I’ll go for the more American version and add in some cream to the sauce.