Spaghetti Carbonaraby Rory
This delicious Italian dish originated in Rome and is full of rich flavors. Try it with central Iowa's La Quercia pancetta - yum!
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Fill a large stock pot with 3-4 quarts water and 1-2 Tbsp. fine sea salt. Bring to a boil.
While the stock pot is warming, heat the extra virgin olive oil in a large sauté pan or skillet over medium heat. Add the chopped pancetta or bacon and cook slowly for about 12 min, until crispy. Add the reconstituted minced garlic and cook for an additional minute. Remove pan from the stove and transfer the pancetta (or bacon) and garlic into a large bowl.
By hand, in a small bowl, whisk the eggs together until creamy and well-combined (approximately 2 minutes). Whisk approximately 1/2 Cup of the grated cheese into the eggs.
When the pasta water has reached a rolling boil, add the spaghetti and cook, uncovered, according to the manufacturer’s instructions (typically 8-10 minutes). When the pasta is “al dente” (still a little firm, not mushy), pour pasta into a colander. Immediately after draining, transfer pasta to sauté pan with the bacon and garlic.
Make sure to move the pasta from the stock pot to the pancetta pan quickly to keep the pasta piping hot: the heat of the pasta thickens the eggs and cheese into a creamy sauce. Toss bacon, garlic and pasta to combine, then fold in the beaten eggs and cheese mixture. Toss quickly to combine. Add salt and pepper to taste. Serve immediately with the rest of the grated cheese.
To reconstitute the dry minced garlic, place in a small pinch bowl and add just enough boiling water to cover. Allow to stand for 3-4 minutes to soak up the water and soften.