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Pasta Carbonara




Source of Recipe


Fine Cooking March 2001 - jacqi on Mimi's


Recipe Introduction






List of Ingredients




1 Tbs. olive oil
1/3 lb. pancetta or good-quality bacon, cut into thin strips about 1/4" thick.
4 large eggs, at room temp
2 tsp. fresh thyme leaves, coarsely chopped
1/4 cup freshly grated parmigiano reggiano; more for grating on the finished pasta
salt and freshly ground pepper to taste
1 lb. dried pasta
1 cup frozen peas

Recipe



In a small saute' pan, heat the olive oil and cook the pancetta or bacon until cooked through but not crisp. Meanwhile, in a large metal bowl, lightly beat the eggs; add the thyme, cheese, salt and pepper.

Cook the pasta in plenty of boiling salted water. About 1 min. before the pasta is done, add the peas to the boiling water. Scoop out and reserve about 1/2 cup of the pasta water. Add that to the bacon pan to deglaze the pan scrape up any bits stuck to the pan. When the pasta is al dente, drain it and immediately add it (and the peas) to the bowl with the egg mixture. Pour the bacon and the rendered bacon fat onto the pasta and toss well until the sauce thickens and coats the pasta. To this add as much of the deglazed liquid as you like (I added the whole 1/2 cup). Taste for salt and pepper. Grate more cheese and grind a little pepper on top of the finished pasta and serve.
**notes: I used dried thyme and added about 1 tsp.
I also added garlic powder to taste to the egg mixture.
I did not have parmigiano reggiano, so I used just plain ol' shredded parmesean cheese.
I used good quality bacon (about 4 slices) and DID NOT add the olive oil to the pan, the bacon makes enough grease to cook in by itself.