Spaghetti alla Carbonara

Spaghetti alla Carbonara

Alessandro Clemente1 comment

If there’s one thing that comes to mind when we think of Italian food it is indulgence. What better way to explain the flavor and aroma of a warm Italian pasta, a fruitful gelato, or the perfectly baked cannoli? Indulgence is the perfect frame from which to enjoy Italian cuisine. The flavors are richer and creamier and the effect is unforgettable.

Sure, Spaghetti alla Carbonara isn’t something you should have each day, but it is the perfect Italian dish when you’re looking to indulge. Carbonara refers to the process of creating a sauce out of an egg and cheese mixture. To enjoy this sauce you can use it atop any type of pasta, although traditional spaghetti still reigns supreme in Italy. This dish originated in early Rome and was eaten in households across all social strata. Today it is still a beloved tradition throughout all of Italy and much of the world.

If you’ve ever been treated to carbonara before you’ll be shocked to learn that the dish can be prepared in only 30 minutes. The creamy richness of the sauce feels as though it would be a much more time consuming meal to prepare.

To get started you’ll need the following:

  • 1 Tbsp olive oil or unsalted butter
  • 1/2 pound pancetta or thick cut bacon, diced
  • 1-2 garlic cloves, minced, about 1 teaspoon (optional)
  • 3-4 whole eggs
  • 1 cup grated parmesan or pecorino cheese
  • 1 pound spaghetti pasta (or bucatini or fettuccine)
  • Salt and black pepper to taste

1) Start by bringing the pasta water to a boil. Lightly salt the water and wait for a boil.

2) Sautee your bacon or pancetta. Any tasty, fatty meat here will provide delicious flavor. We prefer bacon. Chop garlic and saute meat, garlic, and olive oil until crispy.

3) Beat the raw eggs and about half of your cheese together in a small bowl.

4) Once your water has come to a boil, throw in your pasta and leave ata  rolling boil until soft.

5) Once your pasta has softened a bit but is still ‘al dente’ move it quickly using tongs into a bowl with the garlic and bacon. Your pasta should be extremely hot and still a bit wet. Toss the bacon, garlic, and pasta together for a moment in the bowl.

6) Add your beaten egg and cheese mixture to the pasta. Stir it around and evenly coat the pasta. The heat from the pasta is being used here to actually cook the eggs in the sauce. You can add a bit more of your pasta water here to prevent the pasta from drying out.

7) Add the rest of the shredded cheese and ground black pepper to the top of the pasta to taste.


1 comment

It’s called carbonara because of the bacon or pancetta.

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