Spaghetti Alla Carbonara
Spaghetti Alla Carbonara
ingredients
3 Tbsp. butter
3 shallots, minced
3 cloves garlic, minced
6 - 8 pieces of sun-dried tomato, chopped
5 oz. pancetta, thinly chopped
2 cups whipping cream (35%)
3/4 cup grated Parmesan cheese
1 cup fresh basil, chopped
Salt and freshly cracked pepper, to taste
3/4 lb. spaghetti
2 Tbsp. olive oil
method
In a heavy-bottomed pan over medium heat, melt butter and fry shallots until they are golden brown. Add garlic, sun-dried tomato and pancetta. Cook for about one minute, stirring constantly. Add cream, bring to a boil, reduce heat to medium-low and simmer gently for 5 to 7 minutes, until the cream has reduced by about a half. Stir in Parmesan and basil, season with salt and pepper. Remove from heat and cover to keep warm.
In a large pot of salted boiling water, add olive oil and cook the spaghetti until al dente (about 3 to 5 minutes). Drain the pasta in a colander and rinse with hot tap water. Add the drained pasta to the sauce and toss until well combined. Serve immediately.
Serves 6.
http://www.fortysomething.ca/2009/02/spaghetti_alla_carbonara.php