The Briny Lemon: Pasta Carbonara with Pancetta

Carbonara sauces are rich, silky, and so delicious. Here, pancetta and mild shallots complement the sauce without getting in the way of its own flavor and the velvety texture of butter and fresh egg yolks.

Note: If you’re leery of consuming raw eggs, you can substitute pasteurized yolk from the market. The taste and texture may vary a bit, but go with what suits you best. If you do include raw yolk, choose eggs from locally raised chickens that are well kept and drug free—better for the animals, better for you.

I blended a little milk into the yolks simply to thin them and to help retain a silky texture when they're added to the hot pasta and other ingredients. It’s also important to reserve a cup of pasta water and add it to the sauce at various stages to retain a creamy texture start to finish.

Serves 4

Ingredients

8 oz vermicelli (or angel hair pasta)
2 large egg yolks
2 tbsp low-fat or skim milk
1 tbsp olive oil
4 oz thinly sliced pancetta, chopped
2 large shallots, sliced into thin rings
sea salt
freshly ground black pepper
3 tbsp unsalted butter, cut into small pieces
1/4 cup finely grated Parmigiano-Reggiano or Pecorino Romano cheese
chopped fresh herbs (such as oregano, basil, and sage) for garnish

Chopped Pancetta

Carbonara Ingredients

Preparation

Cook the pasta in boiling, salted water until al dente, about 5 minutes. Drain, reserving 1-1/2 cups of the pasta water.
Beat the yolks and milk in a small bowl until well blended.
Heat a large, deep skillet over medium heat and add the oil. Add the pancetta and shallots and season with salt and pepper. Cook, stirring frequently, until the pancetta just begins to crisp, 8-9 minutes.

Pancetta and Shallots

Cooked Pancetta and Shallots

Add 1/2 cup of pasta water to the skillet and stir to combine.
Reduce the heat to low and gradually add the butter, stirring constantly until blended and a glossy sauce forms. Stir in 1/2 cup more pasta water.
Add the pasta to the skillet and toss to coat. Add the cheese and toss to combine.
Remove the skillet from the heat and stir in the egg yolk mixture and the remaining 1/2 cup of pasta water. Stir gently to combine all the ingredients.