Ingredients :
3 eggs
1/4 cup fresh parmesan
4 oz panchetta
75 lb spaghetti no.6
Minced parsley (optional)
Black pepper
Quail egg
Directions :
Boil pasta until al-dente. Diced pancetta and render in a pan until almost crispy. Reserve fat. In a mixing bowl, add eggs, parmesan cheese, panchetta fat and 1/8 cup water. Cook mixture over double boiler whisking constantly until slightly thickened. Season with black pepper to taste.
Drain pasta and let cool slightly in colander.
Combine pasta and sauce. Fold in crispy panchetta and plate. Garnish with additional parmesan and fried quail egg.
The secret to carbonara is to cook your eggs, parmesan cheese and panchetta fat together in a double boiler until it just starts to thicken. Remove from heat, toss in speghetti and add lots of black pepper. Quail egg doesn’t hurt either!
