Quote:
Originally Posted by chefa1a  for a pound of pasta
saute about a quarter cup of pancetta or bacon in a large skillet
until it render off the fat and starts to crisp
add some fresh ground pepper and 2 minced shallots or half a red onion
cook a few minutes more and deglaze with 1/2 cup white wine, add a small amount of chicken stock or starchy water from the pasta pot
whisk 2 eggs with 1/2 cup parmesan cheese in a bowl
drain pasta return to the pot add the egg mixture , fresh parsley and toss around (not over a flame or the egg will scramble)
serve with additional grated cheese
very simple dish
the bacon flavors the dish and the egg mixture along with the starch from the pasta helps make a sauce. you can add a touch of cream to make even richer but true carbonara does not contain cream |
For Banquet service you cannot use egg, as the time and heat sitting in a chaffer will break the sauce. Thats why some places make with cream.
