Spaghetti alla Carbonara Recipe

Ingrédients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 shallots, chopped fine
• 4 ounces guanciale or pancetta, chopped coarsely
• 1/4 cup white wine
• 1 pound spaghetti
• 4 large egg yolks
• 1/2 cup freshly grated Pecorino Romano cheese
• freshly ground black pepper to taste

Préparation

1. 1

   Heat olive oil and butter in a large sautè pan over medium-high heat. Add the guanciale or pancetta and cook until the fat starts to render about 3 minutes. Then add the shallots and continue to cook until the shallots are translucent and the guanciale is browned and crispy, 3-4 minutes.

2. 2

   Add the wine, bring to a boil and cook until reduced by half, 1-2 minutes. Remove from heat while you cook the pasta.

3. 3

   Bring a large pot of salted water to a boil and add the spaghetti. Cook uncovered over high heat until al dente. Reserve 1/2 cup of the pasta cooking water. Drain and add the pasta to the sautè pan and place it back over medium heat.

4. 4

   Add the egg yolks, Pecorino Romano cheese, black pepper and reserved pasta water, and stir vigorously until pasta is well coated and creamy. Transfer to individual pasta dishes and serve with extra Pecorino Romano cheese on the side.