spaghetti alla carbonara
I'm looking at three recipes for spaghetti alla carbonara. Mario Batali calls for 8 ounces guanciale or pancetta and 4 eggs per pound of pasta. Tyler Florence calls for 4 ounces of pancetta and 2 eggs per pound of pasta and Anne Burrell calls for 3/4 cup of pancetta and 8 eggs per pound of pasta. The variance in the amount of pancetta and eggs is really throwing me. How much do you use?
Based on a friend's recommendation, I switched to only using egg yolks in my carbonara, no whites, so my measurements are going to be quite a bit different due to the volume change. For a full pound of pasta, I would probably use 6-8 yolks and about 6-8 ounces of pancetta (or closest to Battali's recipe) That's a lot of pasta to coat.
I suspect it's all a matter of taste but when it comes to Italian food, of those three, I would pick Batali's choice.
Try it and see.
I use only egg yolks, and vary my proportions.
The Silver Spoon, another Italian reference resource, gives the following:
heaping 1/2 cup pancetta, diced
1 garlic clove
12 oz spaghetti
2 eggs, beaten
1/2 cup each Parmigiano & Romano cheeses
Salt & pepper
Cooks Illustrated Issue 52 has the following ingredients for one pound of spaghetti:
1/4 cup EVOO
1/2 lb bacon
1/2 cup dry wine
3 large eggs
3/4 cup Parmigiano
1/4 cup Romano
3 garlic cloves
Salt & Pepper