Patience, Egg, and Silk
Carbonara is one of those dishes that teaches you something every time you make it. Not about technique, exactly — though technique matters here, quietly and completely — but about restraint. About trusting a handful of humble ingredients to become something far greater than their sum, if you simply give them your attention. There is no cream, no shortcut, no performance. Just the slow pull of egg and cheese against warm pasta, a ribbon of rendered fat, the grind of pepper. It's a dish that rewards patience and punishes haste, and that, perhaps, is exactly why it endures.
Ingredients
- 1 package Alessi Organic Spaghetti Alla Chitarra
- 3 large eggs (yolks)
- freshly grated Parmesan, plus more for serving
- Pancettas
- Alessi Garlic Puree
- Alessi Sea Salt and Black Peppercorns
- Alessi Extra Virgin Olive Oil
Instructions
- In a large pot of boiling salted water, cook pasta until al dente according to package directions.
- Reserve 1 cup pasta water before draining.
- Mix egg yolks and Parmesan until combined.
- Meanwhile, in a large skillet over medium heat, cook pancetta until crispy, about 8 minutes.
- Reserve fat in the skillet and transfer slices to a paper towel–lined plate to drain.
- Add garlic to the skillet and cook until fragrant, about 1 minute. Remove from heat.
- Add pasta to the egg-and-cheese mixture and stir vigorously until creamy (being careful not to scramble eggs).
- Add pasta water a few tablespoons at a time to loosen the sauce.
- Season generously with salt and pepper and stir in cooked pancetta .
- Garnish with parmesan, and parsley before serving.
