A dream come true... for my last night at Casa Raia Kalyna asked if there was anything that I wanted to learn to make. What a thoughtful and generous offer for such a foodie as myself! I requested Carbonara as I have never actually had it but knew it had bacon so it had to be delicious. She invited a few friends over (who "happened" to be chefs!!) and together "we" made Penne a la Carbonara! It was like a private Italian cooking lesson just for me! I loved every minute of it.
See the photos below to follow the process step by step, including some wonderful Italian secrets...
Carbonara
Ingredients
Guancharo (smoked pork cheeks) ... can also substitute bacon or pancetta
Garlic
EVOO
Black Pepper
White Wine
Onion, minced
Parmigiano and Pecorino, grated
Whole Eggs
Pasta (we did penne but typically you use spaghetti or linguini, etc.)
Method (see photos)
1. Gather ingredients, and get water boiling for pasta
2. Mince onion, chop pork product, grate cheese, etc.
3. In a large saute pan, heat LOTS of EVOO
4. Add pork product and garlic clove (whole). Cook until just before golden brown
5. Add white wine (approximately 1/2 C) and Black Pepper
6. In a separate bowl, crack eggs (for 10 people, we did 7 eggs)
7. Add grated pecorino cheese and whisk together
8. Once pork product is cooked, add minced onion
9. Add a few ladles of hot "pork and oil" mixture to egg mixture- stirring in gently (tempering). This gradual addition will prevent the eggs from cooking.
10. Skim pasta water "skum" and add to egg mixture.
**This is the secret to Italian sauces! Always skim the skum and add to sauce - it will act as a thickener of sorts!!**
11. Once cooked, drain and add pasta to pork and oil mixture and then into egg mixture and toss, toss, toss!
12. Toss, Toss, Toss!!
13. Serve with grated Parmigiano and Black Pepper
BUON APPETITO!
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