Oliver's Chili Peppers

Oliver's Chili Peppers

Monday, May 30, 2011

Recipe Share: Carbonara

I have a confession to make; I love Fettucine Carbonara. I love it when it is made right, with eggs and cheese. I find that a lot of restaurants claim to serve carbonara, but you often end up with a dry version of Alfredo. Not the same! The best Carbonara that I have had in Calgary is at Rea's Italian Cucina. This little, family owned joint in an industrial area of Calgary served this pasta at its most prime. That is, until, last Friday. 


Carbonara has always been a dish that frightened me to make myself. What if I ended up with scrambled egg pasta? Well, that didn't happen. Carbonara a la Cheryl was spectacular. We savoured the dish with a crisp Viognier from Santa Rita 120. Talk about a fantastic Friday night!


Carbonara A La Cheryl


1 pkg fresh fettucine, cooked according to package (or make your own, about 250 g)
150 g chopped pancetta
1/2 chopped small white onion
1 tsp minced garlic
1/2 cup white wine (I used the Viognier that we later drank)
4 eggs
splash of half & half cream
1/2 cup fresh grated parmigiano reggiano cheese
1/2 cup frozen peas
1/2 cup chopped italian flat leaf parsley
1/2 cup chopped, toasted walnuts
olive oil
salt & pepper, plus more cheese to taste
Toasting Walnuts


1) In a large, heavy bottomed pan cook the pancetta until all of the fat is rendered out, and the meat is very crisp. Transfer meat to a paper towel lined plate and set aside. 
2) If there is about 2 tbsp of pancetta fat left in your pan, use this to sautée your onion and garlic. If not, add enough olive oil and sautée.
3) Cook pasta according to directions. When done, drain, coat with olive oil and set aside. 
Finished Product
4) When onion and garlic are translucent, add white wine. Reduce by half.
5) Beat eggs with the half & half and salt & pepper.
6) Add pasta, peas and pancetta to the pan. Stir with tongs until everything is warmed through.
7) Removed from heat, and very slowly add in the egg and cream mixture, tossing constantly (an extra set of hands helps here!).

8) Put back on gentle heat, tossing until the egg coating thickens slightly. Toss in cheese, walnuts and parsley just before serving. 


This recipe served the two of us generously, with leftovers.