Folgarelli’s Fantastic Spagetti alla Carbonara Recipe
1 lb DelVerde Spagetti
1 tbsp Folg’s extra virgin olive oil
¼ lb diced pancetta
4 cloves of garlic finely chopped
2 large eggs and 1 egg yolk
1/3 cup freshly grated Parmigiano Reggiano
1/3 cup freshly grated Locatelli Pecorino Romano
Fresh ground black pepper
Fresh Italian Parsley
This dish has some timing to it; so make sure to follow the directions on this one.
First crack eggs and egg yolks to a small bowl. Next add in most of the cheese (save some for garnish) and a generous amount of freshly ground black pepper and whisk together.
Next bring a pot of well salted water to a boil and add the pasta. Cook to al dente (8-10 minutes).
Meanwhile in a large skillet over low – medium heat, add the olive oil and sauté the cubed pancetta until slightly crisp, but not to crispy, rendering the fat. Toss the garlic in once the pancetta is done and sauté 30 seconds then remove from the heat. Set the skillet aside but keep it warm. Once the pasta is cooked transfer it, using tongs, from the boiling water (shake a bit of the water off if possible) to the skillet with the pancetta. Now toss in the egg and cheese mixture and coat the pasta. If done correctly and quickly enough the heat from the pasta will cook the egg mixture. If not smooth enough for your taste add a bit of pasta water to skillet and mix it in, but you probably won’t need to.
Finally add the pasta to a warm bowls or plates. Garnish with the remaining cheese and garnish with parsley. Serve immediately.
Lastly enjoy your new favorite pasta dish!