Monday, March 26, 2012

Spaghetti Carbonara with Rosemary

I bought a bunch of fresh free range eggs and decided to make carbonara. The recipe I told you about yesterday has been postponed until tomorrow. I am taking advantage of our wonderful cold weather to make some last winter dishes. tomorrow is going to be the coldest day we have had in ages so it is a good day for cold weather cooking.


For the carbonara dice 1/2 pound of pancetta.

Dice it into small cubes.


Slice a large onion into thin slices.



I like to add some bacon too. Fry about 8 pieces of bacon.


Fry the pancetta until crisp.


Remove the pancetta and set aside.


Dice about 3 T. of fresh rosemary.


Saute' the onion in the leftover bacon/pancetta grease.

Add the rosemary and some salt and lots of freshly ground black pepper.


Remove this from the heat and stir in the meat.


Crack 8 egg yolks into a bowl. Measure 1 cup Romano cheese and 1 cup Parmesan. Boil 1 1/2 pounds of spaghetti until al dente. Drain and reserve 2 cups of the pasta water. Slowly whisk the pasta water into the eggs to temper them. Whisk in the cheeses until you have a smooth sauce. Toss the pasta with the spaghetti.


The rosemary is a nice addition to carbonara.