Pasta alla carbonara

August 18th, 2006

Pasta alla carbonara: the word carbonara comes from “carbone” which in Italian means coal. Many believe that carbonara dates back to Roman times while others believe it was the preferred dish of coal miners. There is even speculation that after WWII the Americans stationed in Rome approached the locals with ham and eggs and asked them to make a dish. The result? Carbonara pasta.

A good carbonara is a bit of an art form especially when one considers just how many recipe variations exist. While I am not going to tell you that this carbonara is the one and only authentic version, I will say that I like it a lot and I think you will as well. It’s simple and uses the traditional ingredients of spaghetti or linguine, pancetta, eggs, cream, pepper and parmiggiano reggiano.

Ingredients:
-1 garlic clove (whole & peeled)
-2 tablespoons extra virgen olive oil
-1 pound spaghetti or linguine (a quality brand such as Rustichella or DiCecco)
-2 tablespoons salt
-1/4 pound pancetta or bacon cut into small cubes
-1/2 cup grated parmiggiano reggiano
-1/2 cup heavy cream (room temperature)
-2 fresh eggs (room temperature)

Put a pot of water on the stove over a high flame. Meanwhile, take a large sautee pan (12″ - 14″) and do the following:
-Heat the 2 tablespoons of olive oil over a medium flame
-Add the whole garlic clove and sautee 1-2 minutes in the oil until slightly brown. Remove clove and discard.
-Add the pancetta and sautee, stirring occasionally for 2-4 minutes. When cooked through and tender (but not crispy) remove from heat.
-When the water comes to a boil, add the 2 tablespoons of salt to the water and then add the pasta. Stir occasionally and cook until al dente according to the package’s instructions. Be sure and check for doneness a minute or two early and remove before completely cooked (the pasta will continue cooking for several more minutes).
-In a non-reactive bowl, whisk the eggs and cream together. Add the parmiggiano and whisk in as well.
-Right before the pasta is ready, take 2 tablespoons of the cooking water and add to the pan with the pancetta and heat over a medium flame.
-Drain the pasta and add to the sautee pan. Using tongs toss and mix and pasta into the oil and pancetta over a medium flame for 1 minute. Remove from heat.
-Immediately add the whisked egg yolk and cream mixture to the pan. Toss and mix for 30 seconds. Serve immediately with grated parmiggiano reggiano.

Buon appetito!

Entry Filed under: Recipe Postings, General Food Postings