CHEF JEFF — ONE BYTE AT A TIME: Spaghetti Carbonara

This recipe wouldn’t be out of place in the movie “Eat Pray Love.”

Spaghetti Carbonara

1 box semolina spaghetti

½ pound hunk of guanciale (unsmoked Italian bacon) or pancetta

Black peppercorns, lightly fried in olive oil, then crushed

2 eggs plus 2 egg yolks

Pecorino Romano

Cook spaghetti in well-salted water. Thinly slice guanciale into strips. Fry them until they soften and begin to crispen. Set aside, reserving fat. Whisk together eggs and yolks. Set aside. Before pasta is fully cooked, get guanciale and spoonful of fat going in saute pan. Add handful of fried black pepper. When guanciale is crispy, remove pan from heat. Hit it with a little water to stop cooking. Reserve a little pasta water. Drain pasta. Add it to guanciale with a little pasta water. Set pan over moderate heat, tossing pasta as you go. When almost dry, remove from heat, add eggs, and toss thoroughly until thick, creamy sauce forms. Serve in bowls with grated pecorino on top.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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