I probably make carbonara about once a year because let’s face it, the dish doesn’t exactly land in the health food category. My husband was surprised at just how easy it is to make, thinking it was one of those “restaurant dishes” with magical powers, which somehow could not be recreated at home. My favorite version gilds the lily with heavy cream. And I like to use the Rustichella d’Abruzzo fusilli, which is spaghetti-length hollow corkscrews and nice and toothy, which you really need to stand up to the richness of carbonara. If you can’t find the Rustichella d’Abruzzo brand, I’d recommend going with a thick spaghetti or bucatini instead.
17.6 ounce box of Rustichella d’Abruzzo fusilli
1-2 tablespoons olive oil
4 ounces peppery pancetta, chopped
1 shallot, finely chopped
1 garlic cloves, minced
1 cup heavy cream
1/2 cup grated parm
4 large egg yolks
1 cup cooked peas
Freshly ground pepper
Cook pasta in heavily salted water until al dente. Reserve 2 tablespoons pasta water. Meanwhile, heat oil in heavy large skillet over medium heat. Add pancetta and sauté pancetta about 7 minutes.
Add shallots and garlic and cook for another minute. Add cream and cook for about 2 minutes, cream will start to thicken slightly.
Add the cooked pasta to the cream mixture in skillet and stir to coat pasta. Cook for another minute. Remove from heat and add reserved pasta water, parm, egg yolks, peas and a generous amount of cracked black pepper. Serve with a crisp, high-acid bone-dry white wine to cut through all that fat. I think Gavi from Piedmont is perfect.