posted by jacqibay 11-24-101 6:29 PM
Pasta Carbonara
from Fine Cooking March 2001
1 Tbs. olive oil
1/3 lb. pancetta or good-quality bacon, cut into thin strips about 1/4" thick.
4 large eggs, at room temp
2 tsp. fresh thyme leaves, coarsely chopped
1/4 cup freshly grated parmigiano reggiano; more for grating on the finished pasta
salt and freshly ground pepper to taste
1 lb. dried pasta
1 cup frozen peas
In a small saute' pan, heat the olive oil and cook the pancetta or bacon until cooked through but not crisp. Meanwhile, in a large metal bowl, lightly beat the eggs; add the thyme, cheese, salt and pepper.
Cook the pasta in plenty of boiling salted water. About 1 min. before the pasta is done, add the peas to the boiling water. Scoop out and reserve about 1/2 cup of the pasta water. Add that to the bacon pan to deglaze the pan scrape up any bits stuck to the pan.
When the pasta is al dente, drain it and immediately add it (and the peas) to the bowl with the egg mixture. Pour the bacon and the rendered bacon fat onto the pasta and toss well until the sauce thickens and coats the pasta. To this add as much of the deglazed liquid as you like (I added the whole 1/2 cup). Taste for salt and pepper. Grate more cheese and grind a little pepper on top of the finished pasta and serve.