Fabio’s Spaghetti Carbonara
Millions of people like myself have used Yahoo.com and view headline news. I’m sure you have on occasion have seen Fabio’s 5 – 10 minute video preparing something delicious. I never paid attention to it before until searching for the perfect carbonara. I have tried many carbonara recipes and felt it’s either too much heavy cream or it turned out like scrambled eggs. What I like about Chef Fabio technique is he carefully shows you how to prepare it and you can watch the video as often as you can so that when you’re ready it will come out exactly the way it should be.
Recipe by Fabio Viviani
Yield: 2-4 servings
Ingredients:
- ½ lb. spaghetti
- 6 oz. pancetta, cubed
- ½ cup finely diced onion
- 2 tablespoon butter
- 1 cup chicken stock
- 1 teaspoon black pepper
- 4 egg yolks
- 2 tablespoon heavy cream
- 1 cup Parmesan cheese, grated
- Additional cracked black pepper, to taste
Method:
Cook the spaghetti in boiling salted water al dente: disregard the package directions, or your pasta will be overcooked. Meanwhile in a large sauté pan over medium heat, crisp pancetta and onion in the butter. Add the pasta to the pancetta and onion, then add chicken stock and black pepper. Bring the mixture to a boil. Mix egg yolk and heavy cream together in a small bowl. When the sauce is almost reduced, remove from the from the fire and add egg mixture to the pasta. Mix constantly until the sauce is thickened, then finish with Parmesan and pepper.
This was excellent; you can taste the sweet onion and crisp pancetta. I never thought of adding chicken stock before adding egg yolk and heavy cream. The sauce was excellent and for once the egg did no turn into scramble eggs….so creamy and it was done in 20 minutes including cutting the onions, boiling the pasta, and steaming vegetables. I love Chef Fabio’s tip that you should sprinkle a little salt on top of the cooked pasta to enhance the flavor of the dish before tossing the sauce. Wow, this is going to be my go to meals all the time.
Ciao for now!