Spaghetti alla Carbonara with Extra Virgin Olive Oil

Spaghetti alla Carbonara with Extra Virgin Olive Oil

http://www.extravirginoliveoil.tv/
Pasta alla Carbonara

SPAGHETTI ALLA CARBONARA

Ingredients:

* 400 g (14 oz) Spaghetti (cooked "al dente" - see the box about
cooking time)

* 150 g (5 oz) Smoked streaky bacon slices (very thin - 1 mm thick)

* 50 g (2 oz) Pecorino cheese - matured or Parmesan cheese (freshly grated)

* 15 ml (1tbs) Extra Virgin Olive Oil Gentili

* 2 Egg yolks + 2 whole egg (use large size eggs, preferably free range
organic)

* 80 ml (3 fl. oz) White wine (optional)

* 1 Small size onion (cut into small diced)

* 5 g (¼ oz) Ground pepper grains (freshly ground)

Preparation:

You can find these streaky bacon slices at the supermarket. They are already
thinly cut, so the only thing you have to do is to cut the slices in small
pieces.

Put 2 egg yolks plus 2 whole egg into a large bowl. While whisking, add
the Pecorino or Parmesan cheese, but add it gradually because the cheese
will dry the mixture and you need a smooth and creamy mixture.

Take the grounded pepper you have previously prepared. Add the pepper
to the bowl. Whisk until the mixture is smooth and creamy, and then leave
it to rest. Put the Extra Virgin Olive Oil Gentili into a frying pan and when it is hot move
the pan around distributing the oil all over the pan surface. Put all
the bacon small pieces into the pan and cook at medium heat. After a minute
or so, start stirring the bacon in order to cook it uniformly. When you
see the first sign of browning, remove the pan from the cooker and go
to the next step.

Transfer the bacon into a small bowl and leave it for the moment. Now,
put your spaghetti into the boiling water and while boiling start cooking
the onion. In the same pan you cooked the bacon, which is still hot, add
the onion and cook for a couple of minutes.

Then, if you like it, add the wine and cook for a couple of minutes more.
Then, turn the heat down and gently cook the onion until caramelized.
(optional step)

Remove the pan from the cooker and put the bacon back into the pan. With
the pan away from the cooker (we do not want to overcook the bacon), stir
everything together and set aside. When the spaghetti is ready, put the
saucepan containing the bacon and the onion back on the cooker (low heat)
and meanwhile drain the spaghetti (remember to leave the spaghetti a little
wet). Be quick draining the spaghetti because we do not want it to cool
down. Put the drained spaghetti back into the large pan you used to boil
it, which is still hot, and quickly add the bacon and onions.

Stir quickly for 10 seconds and move on to the next stage. Quickly add
the egg mixture. Stir everything together for 20 seconds. The heat of
the spaghetti and the heat of the pan is enough to cook the egg mixture.
Do not carry out this procedure on the cooker.

The final result should be a creamy sauce coating the spaghetti.

Serve immediately and feel free to season with more pepper if you like,
or sprinkle with some of the remaining Pecorino cheese, if you have any
left.