zuni cafe pasta alla carbonara
Zuni Cafe Pasta alla Carbonara Source: The Zuni Cafe Cookbook by Judy Rodgers - Zuni Cafe, San Francisco, California 4 or 5 thick slices bacon, cut into 1/4 to 1/2-inch segments
Ingredients
- 4or 5 thick slices bacon, cut into 1/4 to 1/2-inch segments
- 5tablespoonextra-virgin olive oil
- 4large or 5 small eggs, at room temperature
- 1/2cupfresh ricotta cheese, at room temperature
- 1poundspaghetti, penne or bucatini pasta
- 3/4cupshucked sweet english peas or mature sugar snap peas
- 1cupgrated pecorino romano or pecorino sardo cheese, lightly pac
Directions
- 1
Zuni Cafe Pasta alla Carbonara Source: The Zuni Cafe Cookbook by Judy Rodgers - Zuni Cafe, San Francisco, California 4 or 5 thick slices bac
- 2
It should gradually render a little fat, which will mix with the oil
- 3
Meanwhile, lightly beat the eggs with the ricotta
- 4
Drop the pasta into 6 quarts rapidly boiling water seasoned with a scant 2 tablespoons salt (a little more if using kosher salt)
- 5
Stir and cook until al dente (still firm to the tooth)
- 6
When the pasta is about 1 minute from being al dente, add the peas or favas to the water, and raise the heat under the bacon
- 7
Cook the bacon until it is just crispy on the edges but still tender in the middle
- 8
Turn off the heat, slide the pan from the heat, and swirl it a few times to cool it slightly