Whole-egg pasta carbonara
Prep time: 7 minutes
Cook time: 23 minutes
Serves 4
This recipe from the Associated Press varies from traditional carbonara by not incorporating the egg into the cheese "sauce" with which the pasta is tossed. Instead, the egg is fried separately, then served over pasta that has been tossed with crisped pancetta.
When broken over the pasta, the runny yolks create an amazing sauce for the pasta, blending perfectly with the flavors of the Parmesan and pancetta.
INGREDIENTS
Salt
One 12-ounce package fresh linguine
8 ounces finely chopped pancetta
2 tablespoons butter
4 eggs
Ground black pepper
1 1/2 cups grated Parmesan cheese, divided
INSTRUCTIONS
Bring a large saucepan of salted water to a boil. Add pasta and cook according to package directions. Reserve 1/4 cup of the cooking water, then drain pasta.
Leave pasta in the colander to drain. Return the saucepan to the heat. Add pancetta and cook until just crisp, about 5 minutes. Add pasta; toss well. Cover and set aside.
In a large skillet over low heat, melt butter. Keeping them separate, crack eggs into the skillet and cook sunny-side up until the whites are set and the yolks are still runny, about 5 minutes. Remove the skillet from the heat. Season the eggs with salt and pepper to taste.
Add 1 cup cheese to the pasta and toss to melt. While tossing, drizzle in just enough of the reserved cooking water to help the cheese coat the pasta. Arrange the pasta on 4 serving plates, then top each mound of pasta with an egg. Sprinkle each serving with 2 tablespoons cheese. If desired, use a fork to break each yolk just before serving.
Per serving: 790 calories; 46g fat; 23g saturated fat; 355mg cholesterol; 42g protein; 50g carbohydrate; 3g fiber; 1,580mg sodium.
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