CHEF CALLE’S PASTA ALLA CARBONARA, FOR 2 PERSONS.
INGREDIENTS:
½ pound bacon.
½ pound dry pasta. Linguine, thick spaghetti or bucatini is great.
2 egg yokes.
½ medium onion, finely chopped.
½ cup dry white wine.
1/3 cup of Extra Virgin Olive Oil.
½ cup Grana Padano cheese, grated.
Pinch red pepper flakes.
¼ cup salt for pasta water.
Salt and pepper to taste.
PROCEDURE:
Start large pot of pasta water.
Fry bacon until very crispy and most fat is rendered. Place on paper towel and set aside.
Separate yolks from egg whites, break and stir yolks, add 2 tablespoons of bacon fat, then set yolks aside.
Heat large skillet, add ½ of Olive Oil, sauté 3-5 minutes, add wine and cook off alcohol. Add red pepper flakes, stir and remove from heat.
When water boils add salt and then pasta. Cook until ¾ of time on package.
Turn on heat under skillet with sautéed onions.
Remove cooked pasta from water and add directly to skillet with onion, mix. Add ¼ cup or so of pasta water and cook for 1-3 minutes.
Break bacon in to small pieces and add to pasta.
Turn off heat, add 2/3 cheese, remaining olive oil, egg yolks and stir until incorporated and saucy.
Taste and add salt, pepper and more red pepper if you desire. If dry add more pasta water but be careful about salt because pasta water is salty.
Plate, serve and eat immediately. Sprinkle with cheese and a twist of fresh black pepper.
DO NOT let sit in skillet or on plate.
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