Description
A traditional Carbonara with the added touch of Handmade Charcoal Trenette pasta.
Ingredients
Scale
- 1/4 lb Charcoal Trenette
- 2 oz pancetta, cut into lardons
- 1 oz julienned white onion
- 1 whole egg plus whites of one egg
- 1 egg yolk
- Canola Oil for cooking
- 1/4 cup parmesan cheese, plus more to garnish
- Fresh black pepper
- Salt to taste
- Reserved pasta cooking water
Instructions
- Bring cooking water to a boil in large pot and season with salt. It should taste like the sea!
- Place pancetta in saute pan over medium-low heat. Once the fat from pancetta begins to render off, add onions to pan.
- Continue to cook until pancetta is brown and onions have softened and begin to develop color. The pan should have some color on it as well.
- Add 3 ounces of pasta water to pan to deglaze pan and set aside.
- Whisk 1 whole egg and egg white together with 1/4 cup parmesan cheese, and black pepper.
- Cook 1/4 pound of pasta in boiling salted water, around 3-4 minutes.
- Once pasta is cooked, add pasta to pancetta pan and return to medium-high heat. Add egg mixture to pan before it gets too hot and continue to toss pasta together over medium high heat. Make sure to keep pan moving the entire time, otherwise eggs will begin to cook, which you don’t want.
- Continue to cook and toss pasta until egg mixture begins to thicken slightly. Add in 1 tablespoons of extra virgin olive oil while tossing pasta. Keep tossing over medium high heat until egg mixture has attained silky texture and has coated the pasta.
- Twirl pasta onto plate, making a small well in the top. Grate parmesan cheese over top of pasta to cover the top. Place the egg yolk in the center of the cheese to make it look like an “egg”. Garnish with black pepper and the best olive oil you can find.