carbonara-classica-recipe.json

{
    "directions": [
        "In a medium saute pan over medium heat, cook the pancetta until tender-crisp. Remove to a paper towel-lined plate and set aside. Reserve the pan with the drippings.",
        "Separate 4 of the eggs and set the yolks aside. Discard the 4 whites. Crack the fifth egg and add it to the yolks.",
        "In a large bowl, whisk together the egg yolks, 2/3 of the pancetta, the Parmigiano-Reggiano, black pepper and cayenne.",
        "Cook the pasta until al dente. Add the peas when the pasta is just about finished and strain both into the reserved pancetta drippings. Reserve about 3/4 cup pasta water to fortify the sauce.",
        "Add the egg mixture into the pasta and toss well with tongs for about 1 minute. Add the reserved pasta water to the bowl in 1/4 cup increments, combining and adding until desired sauce consistency is reached. Add the parsley and gently combine and place into a serving dish.",
        "Garnish with the reserved pancetta."
    ],
    "ingredients": [
        "1 1/2 cups 1/4-inch diced pancetta",
        "5 organic large eggs",
        "1/2 cup grated Parmigiano-Reggiano",
        "1/2 teaspoon fresh cracked black pepper",
        "1/8 teaspoon cayenne pepper",
        "1 pound bucatini",
        "1 cup frozen peas",
        "1 tablespoon kosher salt",
        "1 tablespoon chopped Italian parsley, for garnish"
    ],
    "language": "en-US",
    "source": "www.foodnetwork.com",
    "tags": [
        "Pasta Recipes",
        "Egg Recipes",
        "Beans and Legumes",
        "Pea Recipes",
        "Meat",
        "Sauteing Recipes"
    ],
    "title": "Carbonara Classica",
    "url": "http://www.foodnetwork.com/recipes/guy-fieri/carbonara-classica-recipe"
}