4.23.18 Spaghetti alla Carbonara - WFSB 3 Connecticut

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4.23.18 Spaghetti alla Carbonara

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Spaghetti alla Carbonara

Recipe Provided by: Kevin Cousin of Tosca Restaurant in Suffield

Servers approximately 4


500 grams of fresh Spaghetti about 5 ounces per person or one pound of good  quality dry cooked  spaghetti

5 table spoons of good quality olive oil more as needed

227 grams  8 ounce of Pancetta/ Guanciale medium dice

80 grams of finely sliced shallots about 2 tablespoons

5 organic free range large Eggs  yolks only

80 grams  organic frozen peas optional

250 grams of grated Pecorino or Parmesan or a mix of both

Lots f freshly cracked black  pepper  and a pinch of salt if desired