NYT Cooking | Check the description for the full recipe 🫛🍝 @NYTCooking | Uploaded April 2024 | Updated October 2024, 21 hours ago.
Here's how to make Ali Slagle's Mortadella Carbonara:
Kosher salt and black pepper
1 pound spaghetti, bucatini or another long noodle
1 cup (5 ounces) frozen peas (no need to thaw)
2 whole large eggs and 4 egg yolks
1 cup (3½ ounces) grated Parmesan or pecorino, plus more for serving
4 ounces sliced mortadella, thinly sliced into ÂĽ-inch-thick strips
Step 1
Bring a large pot of generously salted water to a boil. Add the pasta to the boiling water and cook, adding the peas in the last 3 minutes of the pasta cooking, until al dente. Reserve 1 cup pasta water, drain, then return the pasta and peas to the pot.
Step 2
Meanwhile, in a liquid measuring cup or medium bowl, whisk together the eggs, egg yolks, Parmesan, and several cranks of black pepper until smooth. Slowly whisk ½ cup of the reserved pasta water into the egg mixture.
Step 3
Off the heat, add the mortadella to the pasta. While tossing the pasta constantly, slowly pour the egg mixture into the pasta. Continue to toss until the sauce is silky and resembles heavy cream. If the mixture seems tight and there isn’t any sauce in the bottom of the pot, add a tablespoon or two of pasta water. Season to taste with salt and pepper, then top servings with more Parmesan.
Here's how to make Ali Slagle's Mortadella Carbonara:
Kosher salt and black pepper
1 pound spaghetti, bucatini or another long noodle
1 cup (5 ounces) frozen peas (no need to thaw)
2 whole large eggs and 4 egg yolks
1 cup (3½ ounces) grated Parmesan or pecorino, plus more for serving
4 ounces sliced mortadella, thinly sliced into ÂĽ-inch-thick strips
Step 1
Bring a large pot of generously salted water to a boil. Add the pasta to the boiling water and cook, adding the peas in the last 3 minutes of the pasta cooking, until al dente. Reserve 1 cup pasta water, drain, then return the pasta and peas to the pot.
Step 2
Meanwhile, in a liquid measuring cup or medium bowl, whisk together the eggs, egg yolks, Parmesan, and several cranks of black pepper until smooth. Slowly whisk ½ cup of the reserved pasta water into the egg mixture.
Step 3
Off the heat, add the mortadella to the pasta. While tossing the pasta constantly, slowly pour the egg mixture into the pasta. Continue to toss until the sauce is silky and resembles heavy cream. If the mixture seems tight and there isn’t any sauce in the bottom of the pot, add a tablespoon or two of pasta water. Season to taste with salt and pepper, then top servings with more Parmesan.
