Marcella Hazan's Spaghetti Carbonara. What better way to hail in the springtime, after a social distance happy hour on the beach with friends in 80° weather! Celebrating springtime, new beginnings and the prospect of resuming a "normal" life ahead.
For two
2 Tbsp Olive Oil
2 cloves garlic mashed enough to remove skin but remain whole
4oz Pancetta, bacon or gunaciale
1/8 cup white wine
1 egg
1/8 cup grated Pecorino Romano
1/4 cup grated Parmigiano Reggiano
Salt & Pepper
1 Tbsp chopped parsley
1/2lb Spaghetti
Method
Add the olive oil and garlic to a sauté pan and cook until the garlic is golden. Discard the garlic
Add the pancetta (bacon or gunaciale) to the pan and cook over medium heat until slightly browned and crispy.
Meanwhile bring a pot of salted water to the boil and cook the spaghetti al dente
Add white wine to pancetta pan to deglaze and continue cooking until evaporated. Set aside.
Whisk the egg in the bottom of a serving bowl, add the Romano, Parmigiano, salt, pepper and parsley
Toss in the pasta and stir to coat thoroughly making sure the egg doesn't scramble!
Add pancetta and serve