PASTA ALLA CARBONARA

December 24th, 2008

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. The one we prepared together is the most authentic version I could find in Rome. It uses large chunks of guanciale and pancetta and never contains any cream. The other key ingredients are pepper, Pecorino Romano and eggs.

Ingredients (serves 6-8):
-2 tablespoons extra virgin olive oil
-1 pound rigatoni pasta (a quality brand such as Rustichella)
-4 tablespoons salt (for the pasta water)
-1/4 pound pancetta cut into large cubes
-1/4 pound of guanciale cut into large cubes
-1/2 cup grated Pecorino Romano plus more for plating the dish
-4 eggs (room temperature)

Put a pot of water on the stove over a high flame. Meanwhile, take a large sauté pan (12″ - 14″) and do the following:
-Heat the 2 tablespoons of olive oil over a medium flame
-Add the pancetta & guanciale and sauté, stirring occasionally for 4-6 minutes. When cooked through and tender (but not overly crispy) remove from heat.
-In a non-reactive bowl, whisk the eggs together. Grind in a very generous portion of black pepper. You really want to add significant amounts of pepper to this dish. Add in the Pecorino Romano and gently bring together the mixture with a fork.
-When the water comes to a boil, add the 4 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).
-Right before the pasta is ready, take 1/4 cup of the cooking water and add to the pan with the pancetta & guanciale and heat over a medium flame.
-Drain the pasta and add to the sauté pan. Using tongs toss and mix and pasta into the oil and pancetta over a medium flame for 1 minute. Remove from heat.
-After removing from heat wait 30 seconds. Add the whisked egg mixture to the pan. Toss and mix for 20 seconds. Serve immediately with more grated Pecorino Romano.

Entry Filed under: Recipe Postings, General Food Postings