Nick Pellegrino's Perciatelli Carbonara - WSMV News 4

Nick Pellegrino's Perciatelli Carbonara

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 2 tbsp Extra virgin olive oil

5 oz pancetta (can substitute bacon)

4 lg egg yolks

1/2 cup grated parmesan cheese

1 tsp fresh ground black pepper



Bring a large pot of salted water to a boil and add pasta to water stirring a few times to separate. Cook till al dente about 10 minutes. Reserve about 1/2 cup of cooking water.

Heat a large skillet over medium heat. Add 1 tablespoon olive oil and the pancetta. Cook until pancetta is starting to crisp. Remove from heat and set aside.

Whisk together eggs, grated cheese and black pepper in a medium bowl till well combined. Add a little bit of the pasta water to temper and keep eggs from scrambling when you add to hot pasta. When pasta is done drain and add directly to skillet with pancetta. Add egg mixture and stir together with pasta and pancetta. The heat from the pasta will be enough to cook the eggs. Stop as soon as sauce clings to pasta. The pasta should appear creamy. If necessary add a little more of the pasta water to sauce. Serve immediately with more grated parmesan.




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