Currin's Carbonara
The first time I made this dish, oh so many years ago, it was an instant hit with my youngest daughter Currin. Even now, when she is planning a visit, she insists that this is on the menu.
Over time, I have created many versions of this dish that might include sautéed spinach or maybe some wild mushrooms. The most consistent twist, included in the recipe below, is the addition of slowly caramelized onions. Fabulous!
If you would also like to create a traditional Italian carbonara, enjoy this beautifully simple and utterly perfect recipe.
Ingredients
-1/4 cup extra virgin olive oil
-8 - 10 slices prosciutto , cut into 1/2-inch pieces
-1 large sweet yellow onion
-8 1/2 cups water , divided
-4 cloves garlic , minced
-1 lb spaghetti or linguine
-1 1/2 cups finely grated mixture of parmesan and pecorino cheese , plus more for serving
-3 large eggs
-1 large egg yolk
-1 tsp each salt
-Freshly ground pepper
-Chopped flat leaf Italian parsley , for garnish
-1/4 cup tasted pine nuts
Method
Add olive oil to pan and let warm. Add the onion and a dash of kosher salt. Cook over low heat, stirring occasionally until onions are soft and lightly caramelized- about 30 minutes.
Add prosciutto to onions and continue cooking on low heat until crispy.
Add garlic to pan and cook until fragrant and lightly golden. Turn heat off
Combine eggs, egg yolk, parmesan, pecorino and pepper in a bowl and whisk until combined
Meanwhile, bring 8 cups of water to a boil in a large pot (no more than 8 cups because you want a very starchy water for the sauce). Add pasta and salt to boiling water and cook until al dente.
Do not drain the pasta. Use tongs to transfer the pasta to the bowl with the egg and cheese mixture. Measure out 1/2 cup hot pasta water and add to the pasta. Immediately toss the pasta with the egg mixture and pasta water until all in combined and a creamy sauce come together.
Add prosciutto and onion mixture to the pasta and toss to combine. Season with salt if and fresh cracked.
Serve immediately topped with additional parmesan and parsley and lightly toasted pine nuts
Notes
Use real Parmigiano Reggiano cheese for fresh flavor and only freshly grated. It will melt better and gives this dish a richer flavor. I like to use a zest to grate it. Slightly pack when measuring or use a kitchen scale.
Be sure you immediately add the hot pasta water into the egg mixture to help cook it (if needed, you could even re-warm the water it in the microwave, but it needs to be very hot).
You can also add a fresh drizzle of olive oil right before serving
Wine Pairings
Red: Fruity (not sweet) red wines with a touch of acidity, such as Pinot Noir, Chianti Classico, Barbera, or Montepulciano
White: Pinot Grigio, Soave, Gavi, or Riesling