Linguine Carbonara
(Linguine alla Carbonara)
Ingredients:
1 and 1/4 cups grated Parmigiano cheese
3 large eggs
3/4 cup whipping cream
12 ounces linguine
6 pancetta slices, chopped
1 large onion, chopped
2 teaspoons minced garlic
3/4 to 1 teaspoon dried crushed red pepper
3/4 cup dry vermouth or white wine
Directions:
Whisk 3/4 cup cheese, eggs and cream in medium bowl to blend; set aside.
Cook linguine in large pot of boiling salted water until 'al dente', stirring occasionally.
Drain pasta, reserving 1/2 cup cooking liquid.
Return pasta to same pot.
Meanwhile, saute pancetta in heavy large skillet over medium heat until crisp.
Add onion, garlic and crushed red pepper.
Saute until onion is translucent, about 8 minutes.
Add vermouth. Simmer until most of vermouth has evaporated, about 8 minutes.
Add onion mixture and egg mixture to pasta.
Toss over low heat until egg mixture thickens and coats pasta, adding reserved cooking liquid by tablespoonfuls if sauce is too thick, about 4 minutes. Season with salt and pepper.
Transfer pasta to large bowl.
Pass remaining 1/2 cup Parmigiano cheese separately. Makes 6 to 8 first-course servings.