Mark Pollard joins us in the studio for a delicious Italian dinner, Linguine Carbonara. Check out this segment to learn how to cook this tasty dish.
2 eggs, room temperature
2 egg yolks, room temperature
1/2 cup Parmigiano-Reggiano cheese, grated
1/2 cup Pecorino Romano cheese, grated
6 ounces pancetta or thick cut bacon, diced
1/4 cup extra virgin olive oil
1 pound spaghetti
1/4 cup green onions, sliced
Place eggs and egg yolks in a large bowl, and lightly beat. Stir in the cheeses, and season with salt and pepper.
Place pancetta and olive oil in a cold pan, and turn up heat to medium. Cook pancetta, stirring occasionally until golden brown. Turn down heat and keep warm.
Meanwhile, bring a large stock pot of salted water to a boil. Add spaghetti to the pot, and cook until al dente.
As soon as the spaghetti is done, turn off the heat on the pancetta. Use a skimmer or pasta spoon to pull the pasta from the water and immediately add it to the pan with the pancetta, turning to coat the spaghetti well with the oil. Let the spaghetti mixture cool slightly, and then carefully toss the spaghetti with the egg mixture. Add in some of the reserved pasta water and more cheese as needed to make a creamy sauce.
Fold in the green onions and stir to combine. Season to taste with salt and freshly ground black pepper.