I was so excited to finally try one of Anne Burrell's recipes, specifically from her cookbook Cook Like a Rock Star. I leafed through it so many times and while most of her recipes seemed so intimidating, I wanted to at least make a pasta dish from her. The main ingredients to this dish jumped at me immediately (eggs, bacon, cheese).
The dish was easy to prepare, and really quick once you get the spaghetti done. And even at that, you only had to cook it to al dente. The taste, on the other hand, was not what I was expected. Maybe because I had never had pasta carbonara anywhere before, but while it was good, the taste just got tiring after a few bites. The creaminess of the sauce was quite different, in a good way, and then it stayed that way instead of different pings of flavors . I know this was a quick go-to pasta dish, but it needed something else to balance the boldness. I served this with Southwest Meatballs + Warm Corn Black Bean Salad, but any suggestion to serve it with something else would definitely be welcomed.
- Kosher salt
- Extra virgin olive oil
- 3/4 cup pancetta. but into 1/4-inch dice (To make it even quicker, I bought the pre-diced pancetta)
- 1 lb spaghetti
- 8 large eggs
- 1/2 cup freshly grated Parmigiano
- 1/2 cup freshly grated Pecorino
- Freshly ground black pepper
- 4 scallions, green parts only, cut into 1-inch lengths on a severe bias
- Bring a large pot of well-salted water to a boil. Coat a large skillet with olive oil and bring it to a medium heat. Add the pancetta and cook, stirring occasionally, until it starts to color and become crisp, 6 to 8 minutes; remove from the heat.
- Add the pasta to the boiling water and cook for 1 minute less than the instructions on the package suggest. Taste it: it should be toothsome with just a little nugget of hard pasta still in the center - this is al dente.
- While the pasta is cooking, crack the eggs into a large bowl and add the grated Parm and Pecorino; season with salt and whisk vigorously until well combined. Season with black pepper.
- Bring the pan with the pancetta back to medium heat. Drain the pasta, add it to the pan, and coat it with any fat in the skillet. Remove the pan from the heat, add the egg mixture to the pasta, and stir vigorously to combine. Cover and let sit for 2 minutes so the steam gently cooks the eggs. Uncover and stir again - the egg mixture will seem like a cream sauce. Serve immediately garnished with sliced scallions.