Skip to content

Spaghetti Carbonara

December 31, 2010

I have had many, many and many plates of this wonderful pasta dish and I certainly will have many more.  There is something truly comforting about it bringing back memories of family, friends and places.  And it will never disappoint you.

 Spaghetti Carbonara

Ingredients

  • 1 lb. Spaghetti
  • 1/2 lb. Pancetta or Bacon
  • 3 Lg. Egg Yolks
  • 1 C. Pecorino Romano (plus addl. for garnish)
  • 3/4 C. Parmigiano-Reggiano
  • 1/2 C. Fresh Parsley (chopped)
  • Freshly Ground Black Pepper

Preparation

  1. Saute the bacon or pancetta in the oil until browned (about 15 minutes)
  2. In a medium bowl whisk together the egg yolks, grated cheeses with a pinch of salt and pepper
  3. Cook the pasta in boiling water until al dente (bacon and spaghetti should be ready at approximately the same time)
  4. Drain the pasta and return to pot (reserve 1/4 C. of the pasta cooking liquid?
  5. Add the bacon and its rendered fat; toss to combine
  6. Immediately add the egg mixture and 2 T. of the pasta cooking liquid; stir quickly to combine thoroughly
  7. Serve immediately on warmed pasta bowls
  8. Pass cheese and pepper at the table as well

 

(Serves 4-6)

Recipe inspired and adapted from my good friend Rudolph Valentino Popolo (from the “original”)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: