Okay, I have the kitchen, I have a recipe from Chef David Lawrence for one of my favorite pastas, so let’s see how I can screw up:
1¼ pounds spaghetti (Box comes in one pound, don’t have a kitchen scale.)
4 cloves garlic, smashed (Eddie had to do that, never had before.)
½ pound of thickly sliced pancetta, cut into ¼-inch cubes (My market didn’t have, I used prosciutto which I had to tear in small slices.)
¼ cup good dry white wine (I know I beat Dave here! I used some of the 07 Ghost Pines Chardonnay that I had planned to pair during the dinner. My review on that will be up on 4/1/11.)
2 large eggs* (I used eggs – it was however, a little too eggie for me.)
1/3 cup Pecorino Romano cheese, grated (I only found Romano.)
¼ cup Parmesan-Reggiano cheese, grated (Had it!)
Freshly cracked black pepper, to taste (I had that too!)
3 tablespoons flat-leaf parsley, chopped (Still haven’t figured out flat leaf from bulbous leaf.)
Bring a large pot of water to the boil and when it does, generously season the water with salt. Cook the spaghetti according to package directions, to al dente, about 12 minutes. Reserve a ¼ cup of the pasta cooking water. (I had to leave the measuring cup right next to the pot to help me remember – and I did!)
Meanwhile, with the flat side of a butcher knife, smash the garlic cloves and place them in a medium sauté pan along with the olive oil over medium-high heat. Saute until the garlic turns golden, about 2 minutes. Remove the garlic and discard. (NEVER! I’m Italian!) Place the pancetta in the pan and cook until it begins to crisp around the edges, about 5 minutes. Add the wine and let the alcohol cook off, about 1 minute. Remove from the heat.
Meanwhile, crack the eggs into the bowl in which you’ll be serving the pasta. Beat them lightly with a fork and slowly whisk in the reserved pasta water. Add the cheeses and a generous grinding of black pepper, along with the parsley. Mix well.
Drain the spaghetti and immediately add to the bowl. Tip the pancetta into the bowl and toss well to coat. Serve immediately.
* If you’re concerned about using raw eggs, substitute ½ cup of pasteurized egg product for two large eggs.