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Carbonara with Pecorino Frico MARIO BATALI

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Mario’s Carbonara with Pecorino Frico is the perfect meal for any day!

ingredients
CARBONARA WITH PECORINO FRICO
1 pound dry spaghetti
CARBONARA:
1/2 pound bacon (cut into lardons)
1 1/4 cups Parmigiano-Reggiano (grated)
8 eggs (separated, use 4 yolks to garnish)
PECORINO FRICO:
1/2 cup freshly grated Pecorino Romano
freshly ground black pepper

directions
Preheat oven to 350ºF degrees.
Bring 6 quarts water to a boil in a large pot and add 3 tablespoons Kosher salt. Cook the pasta two minutes short of the package directions. Drain and reserve 1 cup pasta water.
For the Carbonara: Heat a large saute pan over medium heat, add bacon. Cook until the bacon has rendered its fat and becomes crispy. Do not drain the fat. Add the pasta to the pan with the bacon, add 1/2 cup pasta water, remove from the heat. In a large bowl add the Parmigiano and the egg whites and stir to combine. Add the pasta mixture and the egg yolks and toss to combine. Divide among four bowls and garnish each with an egg yolk and a Pecorino Frico.
For the Pecorino Frico: Prepare a baking sheet with parchment paper. Grate about 1 tablespoon sized rounds onto prepared parchment. Grate 3 turns of a peppermill on to each pecorino mound. Bake for 8-10 minutes until golden. Remove from oven and allow to cool.
Tip: Store the pecorino frico on a baking rack set inside of a baking sheet tightly wrapped with plastic.

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