Monday, November 26, 2012

Recipe: Pasta Carbonara with Bresaola

Pasta Carbonara made with Bresaola

“Quasi Carbonara” con Bresaola

4 to 6 servings
Bresaola in place of pancetta or gunaciale makes a carbonara that's a little tangier than traditional versions. A little cornstarch helps the sauce thicken. 


  • Fine sea salt
  • 6 large eggs
  • 1 tablespoon plus 2 1/2 teaspoons cornstarch
  • 1 1/2 tablespoons cold water
  • 1 pound trenette or linguine
  • 2 1/2 cups whole milk 
  • 2 cups freshly grated Parmigiano-Reggiano or Grana Padano cheese (about 4 1/2 ounces)
  • 1 (4-ounce) 1/4-inch-thick piece bresaola, cut into 1/4-inch cubes (1 cup)


Bring a large pot of salted water to a boil.
Meanwhile, in a large bowl, lightly beat eggs. In a small bowl, whisk together cornstarch and 1 1/2 tablespoons cold water.
Cook pasta in the boiling water until al dente.
Meanwhile, in a medium saucepan, bring milk to a boil, then whisk in cornstarch mixture. Whisking constantly, cook milk mixture until slightly thickened, about 2 minutes; remove from heat. Whisking, pour about 1/2 cup hot milk mixture into bowl with eggs. Repeat twice, then, whisking, add egg mixture back to remaining milk mixture. Whisk in cheese and 1 teaspoon salt.
Drain pasta, then return to pot. Add egg mixture and half of the bresaola to hot pasta; toss to combine. Let stand 2 to 3 minutes (pasta will absorb some of the sauce), then toss again. Adjust seasoning, if desired, then divide among serving bowls. Spoon extra sauce and sprinkle remaining bresaola over the top. Serve immediately. 
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  1. I was just thinking about making pasta carbonara today! I have never had it, but I'm sure I would love it!
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  2. This is a nifty recipe! I am going to try it as the method's more interesting than the one I have used. It looks like it would be wonderful and creamy.