On Valentine’s Day, Himself and I volunteer worked a class at Whole Foods called “Romancing Rome: Wine and Dine Like a Local”.
The tables were elegantly set up for the couples who were taking the class. The rain that evening seemed to make the room feel a bit cozy and romantic.
Several recipes were prepared by the students. My favorite of the evening was spaghetti alla carbonara.
The trays for each recipe were set up and waiting for the students.
It is a speedy recipe once you get your prep work done.
A quick mix to bring it together.
And dinner is served!
Spaghetti alla Carbonara
2 large eggs, plus 2 egg yolks at room temperature
1 oz (about 1/3 cup packed) grated Pecorino Romano, plus additional for garnish
1 oz (about 1/3 cup packed) grated Parmesan
1 Tb spoon olive oil
4 oz pancetta and/or bacon, sliced into pieces about ¼ inch thick by 1/3 inch square (use good quality bacon).
12 oz spaghetti
salt and coarse ground pepper
Pre-warm serving bowl with very hot water. Set to side to end of food preparation.
While water is coming to the boil, whisk together eggs, yolks, Romano and Parmesan in a mixing bowl. Season with a pinch of salt and generous black pepper.
Then in large skillet on medium heat, add pork and sauté until the fat just renders from the meat…crisp but not hard. Drain off excess fat. Set aside.
Bring large pot of water to a boil. Cook until almost at al dente. (While pasta is finishing, you warm the pork but don’t overcook.) Reserve 1 cup of pasta water, then drain pasta and add to the skillet with the pork over low heat. Stir for a minute or so.
Empty serving bowl of water and dry. Add hot pasta mixture. Stir in the egg-cheese mixture, adding some of the reserved pasta water if need for creaminess.
Serve immediately, dressing with a bit of additional Romano and pepper.