Description
A carbonara that is a bit different. It is made without milk or cream and it gets topped off with a fried egg. From bon appetit jan. 2009.
Ingredients
- Eggs
- Parmesan Cheese
- Pecorino Romano Cheese
- Garlic Cloves
- Fresh Ground Black Pepper
- Pancetta
- Fettuccine
- Broccoli Rabe
Instructions
- Whisk 4 eggs, both cheeses, garlic, and 1 / 2 teaspoon pepper in medium bowl
- Set aside
- Cook pancetta in large nonstick skillet over medium heat until crisp, about 7 minutes
- Using slotted spoon, transfer to small bowl
- Reserve skillet with drippings
- Cook pasta in large pot of boiling salted water until almost tender
- Add broccoli rabe
- Cook just until broccoli rabe is crisp-tender and pasta is tender, about 3 minutes longer
- Drain pasta-broccoli rabe mixture, reserving 1 / 2 cup cooking liquid
- Return hot pasta-broccoli rabe mixture to pot
- Immediately add egg-cheese mixture, pancetta, and 1 / 4 cup hot cooking liquid
- Toss to combine, adding more cooking liquid by tablespoonfuls to moisten as needed
- Season to taste with salt and more pepper, if desired
- Cover to keep warm
- Heat skillet with drippings over medium heat
- Crack remaining 4 eggs into skillet
- Sprinkle with salt and pepper and cook until whites are opaque, about 2 minutes
- Carefully turn eggs over
- Cook just until whites are set but yolks are still soft, about 1 minute longer
- Remove from heat
- Top pasta with eggs and serve