Spaghetti alla Carbonara

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This is a recipe for authentic, traditional Italian Spaghetti alla Carbonara. The specks of black pepper are said to resemble little pieces of coal dust that fell off the coal miners clothes as they ate. American soldiers returning home from Italy after WWII popularized it here. Some popular American additons include heavy cream, white wine, garlic and parsley. Classic Carbonara is made with Guanciale(an unsmoked bacon made from pig jowl or cheek), eggs and cheese.The spaghetti should be piping hot when you mix it with the egg and cream mixture. The heat from the spaghetti is the only cooking the egg mixture has. If you mix it over heat you risk scrambling the eggs. Timing is everything here. Have everything prepped before you start the spaghetti cooking so all the components of the dish are ready to go as soon as the spaghetti is. It is a quick and easy dish to make but truth be told no one has to know. It will taste like you’ve been slaving over a hot stove!

Spaghetti alla Carbonara

1 pound spaghetti, cooked to al dente
3 tablespoons Olive Oil, divided
8 ounces Panchetta or good quality bacon, diced into ¼ inch pieces
4 large eggs, beaten
1 cup grated Parmesan plus more for serving
1 teaspoon black pepper

1. Cook pasta according to package directions.
2. While the pasta is cooking in a large skillet heat 1 tablespoon Olive Oil and fry pancetta until browned and crispy. Drain grease and add back two tablespoons Olive Oil.
3. In a large bowl beat eggs until well blended. Stir in the Parmesan and black pepper.
4. When Pasta is ready drain and quickly add to bowl with the egg mixture. Toss together until the spaghetti is coated well with the mixture. Add the bacon and olive oil mixture and toss well again. Serve immediately with additional Parmesan and black pepper on the side.


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