Pasta Carbonara

재료

2 eggs, room temperature

1/4 cup grated pecorino Romano cheese

1/4 cup grated Parmesan cheese

1 lb spaghetti

1/4 cup extra virgin olive oil

1/4 lb pancetta, cut into small cubes

2 cloves garlic, thinly sliced

1/2 cup dry white wine

Salt

Coarsely ground pepper

Generous handful of fresh chopped parsley leaves

방향

Bring water to a boil. Meanwhile, break the eggs into a large bowl. Add the cheeses and whisk to blend well.

Salt the boiling water. Add the spaghetti and cook until al dente, 7-9 minutes. In Irg frying pan over medium heat, warm the olive oil. Add the pancetta and saute until just becoming crisp, about 4 minutes. Add the garlic and saute for 1 minute. Add the white wine and cook until reduced by half. Drain the pasta, leaving a bit of water clinging to it, and add it to the bowl. Toss quickly (this will heat the eggs and leave a creamy coating on each strand of pasta). Add the pancetta with all of the pan juices. Season with salt and a generous amount of pepper. Add the parsley and toss again. Serve. Immediately

Recipe by Tina