Pink Carbonara with Shallots
Pink Carbonara Fusilli with Shallots
Obviously, pasta sauce love is deeply subjective but this one here is one of my absolute favorites and comes together in under 30 minutes… 20 if your kickin’ butt.
Serves 5
1lb fusilli
4 eggs plus 4 egg yolks
2-3 shallots (depending on size), minced
8 ounces of pancetta, diced
1 1/3 cup fresh grated parmesean
Small tab of butter
3/4 small can of tomato paste
Salt and Pepper to taste
More parm to serve
Instructions:
Put a big pot of water on to boil, with a huge pinch of salt.
On medium heat, sweat shallots in the melted butter with a pinch of salt and throw in pancetta. Tinker between medium and medium low heat so you hear sizzling but are not burning pancetta. Stir often until pancetta fat is rendered down.
While pancetta is rendering, mix together your eggs, egg yolks, parmesean, a pinch of salt and fresh pepper in a small bowl.
Throw pasta in boiling water.
Add your tomato paste into the shallot/pancetta pan and mix thoroughly.
Once pasta is done, use a slotted spoon to transfer pasta directly from water to pan with pancetta and min until fully incorperated.
Turn off the heat and throw your egg mixture into the pan with the pasta. Immediately and consistently mix it all up for atleast 2 minutes straight. The heat from the pasta will cook the egg and emulisfy the parmesean. Continue to do so until it looks creamy and beautiful.
Top with more fresh parm and enjoy!