Pasta Carbonara with Lobster Recipe
by Cindy Licht on Oct 06, 2020
Salt & coarsely ground black pepper
3 large eggs and 3 large yolks, room temperature ( to warm the eggs place them in a bowl of lukewarm water for 3 to 5 minutes. )
2. ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving
1.5 ounce (about 1/3 packed cup) grated Parmesan
1 tablespoon olive oil
4 ounces of slab pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
16 ounces spaghetti or Linguine
2 cups of pasta water
.5 lb. steamed fresh lobster meat from Pescatore Seafood
1.Place a large pot of salted water over high heat and bring to a boil.
2.In a mixing bowl, whisk together the eggs, yolks, pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
3.Heat oil in a large skillet over medium heat, add the pork, and sauté on a low to medium until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside. Save the rendered fat!
4.Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat pork in skillet. Reserve 2 cup of pasta water, then drain pasta return pasta to the pot over low heat add the eggs and cheese mixture the pasta water, add the bacon and gentle stir, stir stir till the sauce thickens and is creamy. Check seasoning and add more salt and pepper as needed last add the lobster meat and stir to coat and warm.
5.Sprinkle with grated pecorino Romano. Serve!
RECIPE BY CHEF JILL, JILLICIOUS FOODS and Events