Content about Pasta Carbonara
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It happened again. I'm just minding my own business, slowing making my way through Bill Buford's book Heat, and I get to passage where Alex, a former chef at Babbo, describes how Frankie, his screaming superior, had taught him how to make pasta Carbonara:
You render your guanciale, and make a sauce with and the egg whites, and then, after you've plated it, you add your yolks, uncooked.
That night I had pasta Carbonara at 10:30. I...
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January 15, 2006
This recipe loses the cream altogether, replacing it with white wine.
Pasta Carbonara
1/4 cup Extra Virgin Olive Oil
1 small onion, diced
3 thin slices bacon
1/2 cup dry white wine
1 pound farfalle pasta
4 egg yolks
small handful chopped Italian parsley
1 cup grated Parmesan cheese
freshly ground black pepper
1/4 cup of pasta cooking water
Serves 4.
Recipe adapted from Cucina Rustica
Get a huge pot of salted water boiling right away--you can always turn it off...
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All content copyright Nick Kindelsperger and Blake Royer.
