1/4 cup fresh parmesan
4 oz pancetta
75 lb spaghetti no.6
Minced parsley (optional)
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, pancetta 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 the colander.
Combine pasta and sauce. Fold in crispy pancetta and plate. Garnish with additional parmesan and fried quail egg.
The secret to carbonara is to cook your eggs, parmesan cheese, and pancetta fat together in a double boiler until it just starts to thicken. Remove from heat, toss in spaghetti and add lots of black pepper. Quail egg doesn’t hurt either!
Recipe By buttermilkbiscuitboy