RICK TOZZI'S SPAGHETTI CARBONARA
This recipe is pure Dynamite. You will be a blast with your friends
- 1/4 cup of olive oil
- 1 1/2 – 1 3/4 cups Salt Pork cut into 1/4-inch square pieces – you can also use pancetta or thick cut bacon
- 1 pound spaghetti
- 3 medium garlic buds – crushed and coarse diced
- 1/4 cup dry white wine or vermouth
- 7 large eggs
- 1 cup grated Parmesan
- 1/2 cup grated Romano
- 1/4 cup heavy cream
- Freshly ground black pepper (or table ground pepper)
- 4 scallions, cut on a angle – about ½ “ long
This recipe is for approximately 4 people as a main course
- Bring a large pot of well salted water to a boil over high heat.
- While the water is heating add the olive oil to a large skillet over medium heat.
- Add the salt pork and cook until it starts to turn a darker color.
- Before it becomes crispy, add the garlic and cook it to a golden brown with the salt pork.
- Add the wine or vermouth and cook until it bubbles away. Turn off the heat and reserve.
- Drop the pasta into the salted boiling water and cook it until it is almost done (al dente), usually about 6 to 7 minutes.
- Remove approximately 1/2 cup of the pasta water before draining.
- Note Start checking the pasta about 2 minutes before the end of the recommended cooking time.
Taste one or two strands of pasta to check the consistency.
- While the pasta is cooking, crack the eggs into a large mixing bowl.
- Add the heavy cream and 1/4 cup of Parmesan and Romano to the eggs and whisk vigorously until it is all blended together.
- Season the egg mixture generously with black pepper.
- When the pasta is just about done, return the pan with the salt pork to medium heat and drain the pasta from the cooking water,
but not completely. It should still have hot water draining from it.
- Toss or stir the pasta into the pan with the pancetta and olive oil to coat the pasta with the remaining fat in the skillet.
- Immediately add the egg mixture into the PASTA (avoid pouring the EGG MIXTURE into the pan) and stir vigorously.
- Turn the heat down to low and cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce. Thin the pasta mixture with the reserved hot water, if needed.
- Add the remaining Parmesan and Romano cheese and mix them into the spaghetti and
grind more pepper over it or add the table ground pepper.
Serve immediately garnished with sliced scallions.
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