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Bacon & Egg Pasta
Printed from THEGUTSYGOURMET.NET
10 0z percatelli or buccatini
3 oz cubed pancetta or guanciale
1 oz grated Parmigiano-Reggiano cheese
1 oz grated Pecorino Romano cheese
salt and black pepper
Beat the eggs, together with the grated cheeses and freshly milled black pepper. Fry
the pancetta in a little olive oil for 5 minutes (not crisp). In the mean time cook the pasta
al dente in 4 quarts salted water, drain, and transfer to the pan with the guanciale. Take
off the heat and stir in the egg-cheese mixture. Add some extra fresh ground black
pepper, and serve at once. Extra grated cheese is not necessarily served.
Make sure the eggs don’t get too hot, or you’ll end up with scrambled eggs.
Do not add any cream to the carbonara.
You can substitute spaghetti in place of the buccatini or percatelli, but you might sacrifice
the texture of the thicker buccatini.
Wine: Pair with a Barbera, a dry Rose' or a Pinot Noir
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