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Carbonara: Contemporary Pasta Carbonara

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

1 pound chick pasta (bucatini or perciatelli)
1 tablespoon extra virgin olive oil
6 ounces pancetta or Canadian bacon
cut into thin strips or diced
2 eggs
2 egg whites
1/2 cup chicken broth
1/2 cup dry white wine (or additional broth)
1/4 cup grated parmesan cheese + 2 tbl.
1/4 cup chopped flat leaf parsley + 2 tbl.
1/4 cup chopped fresh basil + 2 tbl.
1 teaspoon coarse ground black pepper


Recipe

Cook pasta in large pot of boiling salted water until al dente, 9-11 minutes, then drain well. Meanwhile in a very large, preferably nonstick skillet or Dutch oven, heat the oil over medium heat and cook the pancetta until golden, about 4 minutes. Reduce the heat to low. In a small bowl, whisk together the eggs, whites, broth and wine. Add the drained, hot pasta to the hot skillet. Add the egg mixture and toss the pasta and sauce over low heat for 2-3 minutes, until the eggs are cooked. Add 1/4 cup each of the cheese, parsley and basil. add the pepper and toss again. Sprinkle with the remaining 2 tbl. each of cheese, parsley and basil. Serve immediately. Serves 6.