This weekend I visited my mom and cooked for her because she recently had knee replacement surgery. She is doing incredibly well, and recovering super fast! I was going to make this soup, but once I got there I wasn't in the mood for it anymore...So I made Spaghetti Carbonara instead. Here is the recipe I used...
Ingredients:
{Williams Sonoma}
- 2 eggs, at room temperature
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup grated Parmigiano-Reggiano cheese
- Salt, to taste
- 1 lb. spaghetti
- 1/4 cup extra-virgin olive oil
- 1/4-lb. piece pancetta, cut into small cubes
- 2 garlic cloves, very thinly sliced
- 1/2 cup dry white wine
- Coarsely ground pepper, to taste
- Generous handful of fresh flat-leaf parsley leaves, coarsely chopped
Directions:
Break the eggs into a warmed large, shallow bowl, add both cheeses and whisk to blend well. Set aside.
Bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the spaghetti and cook until al dente, 7 to 9 minutes.
Meanwhile, in a large fry pan over medium heat, warm the olive oil. Add the pancetta and sauté until just starting to become crisp, about 4 minutes. Add the garlic and sauté for 1 minute. Add the wine and cook until reduced by half.
Drain the pasta, leaving a bit of water clinging to it, and add it to the bowl with the eggs and cheeses. Toss quickly (this will heat the eggs and leave a creamy coating on each strand of pasta). Add the pancetta with all of the pan juices. Season with salt and a generous amount of pepper. Add the parsley and toss again. Serve immediately. Makes 4 main-course or 6 first-course servings.
Bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the spaghetti and cook until al dente, 7 to 9 minutes.
Meanwhile, in a large fry pan over medium heat, warm the olive oil. Add the pancetta and sauté until just starting to become crisp, about 4 minutes. Add the garlic and sauté for 1 minute. Add the wine and cook until reduced by half.
Drain the pasta, leaving a bit of water clinging to it, and add it to the bowl with the eggs and cheeses. Toss quickly (this will heat the eggs and leave a creamy coating on each strand of pasta). Add the pancetta with all of the pan juices. Season with salt and a generous amount of pepper. Add the parsley and toss again. Serve immediately. Makes 4 main-course or 6 first-course servings.
How was your weekend?
