Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids

Spaghetti Alla Carbonara (Spaghetti with Egg-Pancetta Sauce)
From The Fine Art of Italian Cooking, by Giuliano Bugialli

This Roman dish is sometimes called "spaghetti with bacon and eggs" on tourist menus. Pancetta, of course, is not bacon, because it is not smoked; do not substitute bacon. To make it well and with as much lightness as possible, cook the pancetta slowly to remove the fat. This recipe contains just enough pancetta fat and eggs to have all the sauce well incorporated. There is nothing worse in carbonara than to have excess fat and unincorporated egg sitting on the bottom. This version should give a spicy, but not greasy carbonara, one that is as light as the dish can be.

Ingredients:
4 ounces pancetta
2 large cloves garlic, peeled
3 tablespoons olive oil
1/2 teaspoon hot red pepper flakes, optional
Salt
2 extra-large eggs
1/3 cup freshly grated pecorino Romano or Parmigiano
Coarse-grained salt
1 pound spaghetti, preferably imported Italian
Freshly ground black pepper

Instructions:

Put a large quantity of cold water in a stockpot. Set on the heat.

While the water is heating, cut pancetta into small pieces and chop the garlic very fine. Put the pancetta and garlic in a saucepan with the olive oil, hot pepper flakes (if used), and salt (salt should be added depending on the saltiness of the pancetta). Place the saucepan on very low heat for 12 to 15 minutes. The pancetta should brown very, very slowly, so that all the fat is rendered out.

In the meantime, beat the eggs and combine with the grated cheese.

When the water reaches the boiling point, add coarse salt to taste, then the pasta and cook until it is al dente (9 to 12 minutes, depending on brand). Drain the spaghetti well, then place it in a serving bowl. Quickly spoon the hot contents of saucepan over it. Toss; then, just as quickly, add the eggs and cheese. Grind black pepper plentifully over the dish, as it should be very peppery, then toss very well and serve hot.

Yield: Serves 4

Submit your question
to Ochef

Related Articles:
How to Make Homemade Pasta with a Machine
How to Buy a Pasta Maker
Dressing Up Pasta e Fagioli
Cooking Spaghetti and Meatballs for 100
What is Al Dente?
Related Recipes:
Papardelle with Mushrooms
Pasta Salad Alfredo
Fettuccine with Prosciutto, Mushrooms, and Peas
Artichoke Lasagne
Linguine with Shrimp Sauce
Cooking    Baking    Ingredients    Equipment    Techniques    Entertaining    Holidays    Ethnic    Nutrition    Safety    Desserts    Drinks    History    Science    Kids

Register     2001-2006 FNS LLC    Search    Advertise    Contact Us    Privacy    Site Map    Links