We’re making Spaghettini Carbonara with Chef John Granata of Camille’s.Ingredients:
1 lb. thin spaghetti
½ lb. pancetta (diced)
1 shallot (diced)
½ bunch of scallions (sliced)
¼ cup olive oil
¼ cup pasta water
2 tbsp. butter
½ cup heavy cream
½ cup Pecorino Romano
4 large eggs
Salt & Pepper
Bring a large pot of water to a steady boil. Heat sauté pan on medium high flame.
Add olive oil and pancetta. Brown the pancetta stirring often.
Add shallots and 1 tablespoon of butter. Drop pasta in water with 1 tablespoon of salt. Stir well.
When shallots have cooked add a ¼ cup of pasta water.
Next, add cream and let reduce a bit.
Drain pasta when it is al dente and add to pan.
Add Pecorino, scallions, salt and pepper. Cook together until the sauce thickens.
Heat 1 tablespoon of butter in a non-stick fry pan. Cook 4 eggs sunny side up.
Divide pasta in 4 bowls. Top with a sunny side up egg.