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Pasta Carbonara - Pasta of the Month
by
Wendy DeMarzo
Calificación: 4.0
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,%20so%20I%20used%20panchetta,%20not%20that%20it%20matters%20much.%20%20They%20are%20still%20practically%20the%20same%20except%20for%20the%20way%20they%20are%20prepared%20and%20cured.%20%20This%20is%20a%20great%20pasta%20dish.%20%20It%20deserves%20more%20recognition!%3C/p%3E%3Cp%3EOn%20medium%20heat,%20in%20a%20large%20saute%20pan,%20cook%20the%20panchetta%20with%20a%20drizzle%20of%20olive%20oil%20until%20crisp.%20%20Remove%20from%20the%20pan%20and%20drain%20on%20a%20paper%20towel.%20%20Use%20about%201%201/2%20Tbsp%20of%20the%20oil%20from%20the%20panchetta%20and%20toss%20the%20rest.%20%20Add%20the%20garlic,%20then%20the%20pepper,%20only%20cooking%20for%2030%20seconds,%20or%20so.%20%20Add%20the%20panchetta%20back%20in%20and%20the%20drained%20pasta.%20%20Cook%20for%20another%20minute,%20while%20stirring.%20%20Add%20the%20salt%20to%20the%20eggs.%20%20Important:%20%20Remove%20the%20pan%20from%20the%20heat%20and%20add%20the%20eggs,%20whisking%20briskly%20until%20the%20eggs%20thicken,%20being%20careful%20that%20they%20don't%20scramble.%20%20Add%20the%20cheese,%20stir%20and%20garnish%20with%20the%20parsley%20to%20serve.%20%20Very%20tasty!!%20%20You%20can%20almost%20transport%20yourself%20to%20Rome%20with%20this%20one!%20%20Enjoy!%3C/p%3E%3Cp%3EEntrance%20to%20the%20Vatican%3C/p%3E){kind=link}