Spaghetti Carbonara is such a satisfying yet simple dish, it comes together quickly and it will satisfy you deeply. It hits all the notes, bacon, pasta, and cheese all of your food dreams are compromised of these three players. This Italian dish has its roots in Rome, and as I was told by one restauranteur in Rome, “it is true Roman.” It’s truly excellent.
Not much more needs to be said about this dish other than you need to have it and you wont regret it.
Recipe – Carbonara
Ingredients
12 ounces of Spaghetti
1 ounce of Parmesan
1 ounce of Pecorino Romano
4 Ounces of Bacon/Pancetta/or Guanciale (if you have access to Guanciale this is preferred)
2 Eggs (room temp.)
2 Yolks (room temp.)
1 Tablespoon Olive Oil
Method
Step 1 – Mix together the eggs, yolks, cheese, 1 tsp black pepper, and 1 tsp of salt. Set aside.
Step 2- Start cooking the bacon allow the fat to render out, you want the bacon to be crispy but not too hard. Set aside, I like to keep the fat as well and use it to mix it back in, but you don’t have to.
Step 3- Prepare the pasta in a large pot and cook until before al dente. Reserve about 1 cup of the pasta water.
Step 4- In a large skillet, heat the oil in the skillet, then add in your pasta and stir, then add in your pasta water and stir until the water thickens and you have some creaminess. Once the pasta is cooked, remove from the heat, leave it in the skillet stir in the bacon and the cheese mixture and stir for about 1 minute. Serve immediately. **
**If you’re a little leary about eating the raw eggs, the idea is that the heat from the pasta and the skillet will sort of kill the bacteria, if that still bothers you, don’t eat this dish. Or use heavy cream.
