My ultimate weakness is pasta. I could give up cake any day, but pasta? Never. Can’t, and won’t, do it. (Anyone else feel the same?)
I really love the carbonara at Rosemary’s in the west village, a few blocks from my apartment. They manage to keep the dish light enough for a summer lunch with a glass of white, but still warming — an authentic chitarra alla carbonara.
I asked their chef, Wade, to share how he managed to get it just right, and it’s actually an effortless dish you can make at home too! The best part, though, is it’s easy to omit the meat if you happen to be serving it up to some vegetarian friends…
Chitarra alla Carbonara
Executive chef Wade Moises, Rosemary’s NYC
4oz Spaghetti Pasta
1-2oz Guanciale or pancetta
1oz Olive oil
Black pepper to taste
Place a large pot of salted water on the stove to boil.
Meanwhile, add olive oil and guanciale or pancetta to a sauté pan. Cook over a low heat until brown and crispy, then add pepper as you like and a small ladle of pasta water (2 oz) to immediately stop the cooking.
Remove pasta from water a minute earlier than advised on the box, and add to the pan. Return pan to a medium flame and add a little more pasta water, and toss the pasta with the guanciale or pancetta.
For the finishing touch, add another few ounces of pasta water and then add the scallions and the egg. Toss the egg very well with the pasta and allow to cook for about 20 seconds. Remove the pan from the heat and continue tossing. (If the pasta appears to stick to the pan, add pasta water in very small amounts.)
Finally, add pecorino and toss one last time!
Rosemary’s NYC | 18 Greenwich Ave, New York, NY | +1 (212) 647-1818