After debating on what to cook the Italian Parsley in, I went with most decadent and classic option… Carbonara. Easy right? Eggs, noodles, guanciale (or a similar substitute such as pancetta or bacon) and cheese topped with some parsley. Carbonara is one of those things that rely on quality ingredients. First things first. The meat. Most traditional recipes call for something called guanciale, which is a cured meat taken from pork jowls or cheeks (yikes). This ingredient can be a bit tricky to find and if you can’t seem to get your hands on some, you can also use pancetta or a quality cut of bacon. I wasn’t able to get ahold of any guanciale or pancetta so I used bacon in my dish below. Luckily, we have our own chickens so the eggs were taken care of. Going with a nice pastured egg will give you a nice creamy and rich sauce. As for the cheese, find a quality Parmigiano-Reggiano and IF you can get your hands on any Pecorino (A hard Italian cheese made from sheep’s milk) it will make your carbonara taste like a million bucks. I also stick with a dry spaghetti noodle.
Now onto the topic of technique. If done wrong, you can wind up with scrambled eggs and noodles which isn’t exactly a good thing. I do suggest getting your eggs to room temperature before adding them to you dish. I always crack mine into a bowl and let them while I prepare everything else. When you’re at the stage of adding your egg mixture, always always always add to a pan that has been removed from the heat. Otherwise you’ll be eating scrambled eggs for dinner. Now, onto the recipe.