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Spaghetti alla Carbonara

Alla Carbonara supposedly means “in the manner of the coal miner’s wife”. According to legend, the dish was popular with miners because the dish could be prepared with a few ingredients in the woods at the jobsite using a campfire. I have no idea if this is true.  I have repeatedly made the this particular version in about 15 minutes, making it a perfect after work meal.  Based on a recipe from Rosemary Gullo’s Healthy Italian Cooking.

 Ingredients:

  • 1 pound spaghetti
  • ¼ pound pancetta diced into ¼ inch pieces
  • ½ onion, chopped
  • 2 Tablespoons extra virgin olive oil
  • 4 egg yolks, beaten
  • salt
  • ½ cup of grated parmigiano reggiano
  • ¼ cup of grated pecorino cheese
  • 3 Tablespoons fresh parsley, chopped

 Instructions:

  1. Begin heating a large pot of water to cook the spaghetti.  Salt the water well (at least two Tablespoons).  Use the largest pot you have - don’t crowd the spaghetti - at least eight quarts of water is recommended.
  2. In a large cast iron skillet, heat the oil over medium-high heat. Add the chopped onion and cook until soft, about 2 minutes. Add the pancetta and cook for an additional three minutes. Remove from the heat.
  3. Combine the grated pecorino and parmigiano cheese
  4. Whisk together the egg yolks and half grated cheese in a small bowl.
  5. With the water at a heavy boil, add the pasta to the water. Cook for 7 minutes and drain well, retaining one cup of the water.
  6. Return the skillet with the onion and pancetta to low heat. Add the drained pasta and mix or toss, depending upon your level of confidence.
  7. Add the egg mixture and toss until well coated and heated through.
  8. Add just enough of the reserved pasta water to make the mixture creamy.
  9. Plate the pasta and sprinkle with parsley and grated cheese.
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May 4th, 2009 | Tags: , | Category: Books, Italy, Pasta |

18 comments to Spaghetti alla Carbonara

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