Spaghetti alla Carbonara

Spaghetti alla Carbonara

Chef Adam Weisell of Aurora Ristorante in Williamsburg, Brooklyn, has shared with us the first recipe he ever learned to make when he was growing up. With Mother’s Day just around the corner, if you have any culinary whiz kids in your family maybe they could whip this up for Mother’s Day to give mom a break!

The menu at Aurora is filled with Chef Weisell’s interpretations of the Italian classics using only the best seasonal ingredients. If you happen to be in New York and you feel like having Chef Weisell cook for your family this Sunday, there are Mother’s Day specials including Tortelli D’Aragosta (lobster filled pasta), Sciat con Insalata di Fiori (cheese croquettes with edible zucchini flowers) and Crostata di Frutti di Bosca (mixed berry tart). Not to mention an array of tantalizing salads, antipasti and entrées on the regular menu – plus a mouthwatering Strawberry Tiramisu.

Please note: this recipe calls for ramps - they are related to garlic and onions, have a unique flavor and a pungent leek-like taste and are available at farmers’ markets and specialty produce stores.

About the chef: Adam Weisell is an American chef who spent his formative years in Rome, Italy. Growing up in Europe greatly influenced his tastes and character in a number of ways; notably it fueled a passion for simple old-world cooking. He traveled a lot as a child, everywhere he visited the food he ate left as much of an impression as the sights he saw. He began experimenting in the family kitchen at a very young age; the first dish he learned to make was this recipe, Spaghetti alla Carbonara, which to this day remains one of his favorites.

He moved to the U.S. in 1995 to continue his education with a major in religious studies and a minor in classical guitar. After taking a semester off from Bard College, in upstate New York, he began working in restaurants to pay the bills. This instigated a personal change in direction and turned cooking, which had up until that point been a serious hobby, into a full-time career. After two years in Hudson Valley restaurants he decided to move to New York City and develop the skills he needed to truly master this craft. 
Some of the restaurants in which he did this include Mario Batali’s Lupa, 50 Carmine and Il Buco. In addition to these restaurants chef Weisell has cooked at numerous New York events and festivals.

Aurora Ristorante
70 Grand Street in Williamsburg 
Brooklyn, NY
718 388 5100

Spaghetti alla Carbonara is served at Aurora for $14.
This recipe makes 4 restaurant servings.

Spaghetti alla Carbonara Ingredients:
16 oz high quality spaghetti
7 oz Italian pancetta 
4 whole fresh high quality eggs
4 handfuls grated Parmesan cheese 
4 handfuls grated pecorino Romano
20 cranks of the mill of coarse black pepper
8 ramps, chopped
Salt

Steal This Recipe® Step by Step Instructions:
Bring a large pot of water to boil, season well with salt; it should almost taste like seawater. 
Render the pancetta in a sauté pan or pot large enough to fit all the pasta, medium heat, add the pepper towards the end and fry it together.

Add the chopped ramps, wilt, and add a cup of unseasoned water to stop the cooking process.

In the meantime start cooking the pasta according to the package directions, you want al dente spaghetti. 
You can also break the eggs into a bowl and whisk in the cheese - a handful is the traditional Italian "measuring cup."

Drain the pasta well, add to the pancetta and ramps, cooking on medium heat - add the eggs and cheese, toss well until the mixture starts to thicken. Serve immediately as it will start to set within seconds.

Garnish with additional cheese; Pecorino or Parmesan.