Spaghetti alla Carbonara is essentially spaghetti with eggs and pancetta (aka bacon).
1 lb spaghetti
4 oz pancetta, diced
2 oz romano cheese
4 tablespoons extra-virgin olive oil
Salt and black pepper to taste
Bring at least 2 quarts of water to a vigorous boil. Make sure to use enough water to allow the spaghetti to float independently to prevent sticking and to provide room to heat it evenly. Add a dash or two of salt to the water.
While you’re waiting for the water to heat, dice the pancetta into small pieces, pour olive oil in a frying pan and add the small pieces of pancetta. Fry them to the point of being well cooked, but not crunchy or burned. You will want them to still be soft and pliable.
In a medium bowl, beat the two eggs.
Cook the spaghetti to al dente. Drain the pasta, but don’t rinse. Drop it immediately onto the eggs and mix well. If you time it right, the heat from the pasta will cook the egg. Mix well. The key to a good spaghetti alla carbonara is to pour the pasta while it is still hot over the eggs. If this isn’t done correctly, you will have raw egg in your dish which is potentially dangerous. If the pasta cools from draining too long, the egg won’t cook properly.
You can either drain the fat off the pancetta to reduce fat or leave it in for enhanced flavor. Toss it with the spaghetti and romano cheese and serve.
Originally posted 2009-02-08 16:06:57. Republished by Old Post Promoter