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How Carbonara Sauce got its name is still a mystery. Carbonara derives from carbon, meaning "coal." One of many guesses is that the mixing bowl is so heavily coated with black pepper that it looks like the inside of a coal cellar. There are other thoughts on the origin of this sauce.
Timing is everything when making white sauce. You can't cook it over direct heat as the eggs will turn into scrambled eggs. I recommend a large ceramic oven proof dish that you preheat. After the pasta is cooked, you will place it in the preheated dish which will have enough heat to cook the sauce. It's also important to make sure the butter, eggs and cream are at room temperature before using in this recipe.
- Butter, to coat the dish
- 1 1/2 tsp. coarse ground pepper
- 2 tbsp. butter
- 1/4 lb. pancetta (or Canadian bacon), cut into think strips
- 4 eggs
- 1/4 c. heavy cream
- 1 c. fresh grated Parmesan cheese1 lb. pasta
- Salt to taste
Generously grease a large oven proof ceramic serving bowl with butter and coat with the black pepper. Place in oven to preheat (300° F). Meanwhile, melt the 2 tbsp. butter in a skillet. Add the pancetta and saute for about 2 minutes.
In a small bowl, beat the eggs with the cram and add the salt.
To serve, cook your pasta until "al dente", drain and place in preheated dish. Add pancetta and toss. Slowly add the egg mixture to the hot pasta, tossing continuously. Add Parmesan, mix well and serve.
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