Spaghetti alla Carbonara : Pasta Recipes
Spaghetti alla Carbonara literally means “Spaghetti in the Manner of the Coal Miner”. Apparently the dish was once popular with miners because the ingredients were easily portable and cooking was fairly uncomplicated. Also, the use of pepper in this dish is reminiscent of coal specks.
It is a delicious, creamy pasta dish!!!
Ingredients
150 grams thickly sliced bacon (ideally, pancetta)
1 tablespoon of strutto (or olive oil)
600 grams thick spaghetti
4 hens eggs, well beaten
6 tablespoons of parmesan cheese
6 tablespoons of pecorino cheese
2 tablespoons salt
6 litres of water
Black pepper (as desired)
Utensils
Large flat pan for crisping bacon
Pot for preparing spaghetti
Stirring and measuring utensils as required
Preparation
Heat the strutto (or olive oil) in a pan at medium-low heat. Add the bacon. Stir frequently until it is cooked through and crisp. Cover the pan and put it aside.
Bring six litres of water to boil in a pot. Stir in the salt. Add the spaghetti and cook until it is al dente. Save one cup of the pasta water, and drain the rest off.
Once the pasta is fully drained, return it to the pot. Place on low heat.
Immediately add the pre-beaten eggs, half of the cheeses, and the bacon to the pasta. Slowly add the pasta water and stir gently until the whole mixture is creamy.
Serve immediately with the pepper and remaining cheeses.
Beverages
Ideally this dish is served with an aged red wine (Chianti, Montepulciano d’Abruzzo), allowed to decant for several hours, and served at room temperature.