Carbonara Sauce (Marcella Hazan's Recipe)
Pasta and Pizza | Italian cuisine
⏳ Time
25 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
The recipe mentions parsley, but it doesn't specify where to add it. I didn't add it, but I think it can be sprinkled on top when serving — it will add freshness.
Ingredients
- Garlic - 4 cloves
- Olive Oil - 3 tablespoons
- Dry White Wine - 2 fl oz
- Egg white - 2 pieces
- Grated Pecorino Pepato Cheese - 1.8 oz
- Ground Black Pepper - a pinch
- Grated Pecorino Pepato Cheese - 2.1 oz
- Salt - a pinch
- Parsley - 1.4 oz
- Spaghetti - 19.4 oz
- Pancetta - 7.9 oz
Step by Step guide
Step 1
Cut the bacon into strips no wider than 6 mm.
Step 2
In a skillet over medium heat, sauté the peeled garlic cloves in olive oil until golden, then remove and discard the garlic.
Step 3
In the same skillet, add the bacon and cook until crispy around the edges. Add the wine and simmer for 1–2 minutes. Turn off the heat.
Step 4
In the serving dish where you will serve the spaghetti, crack 2 eggs. Lightly beat them with a fork, then add both cheeses, salt, and freshly ground pepper. Mix everything thoroughly.
Step 5
Add the freshly cooked spaghetti to the dish and quickly but carefully mix it with the sauce.
Step 6
On high heat, reheat the bacon and add it to the dish, mixing everything thoroughly again. Serve immediately.
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