Spaghetti Alla Carbonara
This a traditional dish of Rome which became popular after WWII when many Italians were eating eggs and bacon supplied by troops from the US. In the original recipe, cream was never an ingredient. For more information as to the origins of this recipe, click here. What I like most about this recipe is that it’s easy to make especially when you need to get something prepared in a hurry.
Serves 4
Olive oil
100g pancetta, diced
1 garlic clove
350g spaghetti
2 eggs, beaten
40g freshly grated Parmesan cheese
40g freshly grated Pecorino cheese
salt and pepper
Add a little olive oil in pan, add pancetta and garlic and cook until the garlic turns brown. Remove and discard garlic. Cook spaghetti in a large pot of salted boiling water until al dente. Drain and add to the pancetta (toss pasta with pancetta). Remove the pan from heat, pour in the eggs, add half the Parmesan and half the Pecorino and season with salt and pepper. Mix well so that the egg coats the pasta. Add the remaining cheese, mix again and serve.
The Culinary Chase’s Note: Substitute pancetta for regular bacon and if you don’t have Pecorino then double the amount of Parmesan cheese. I prefer this original version to the creamier one.
Yum! This is one of my favorite things to order in an Italian Restaurant. I just love it. I make a “lightened” version at home with a can of low fat evaporated milk… but I’m not sure anything with bacon can really be considered light!!
That look soooo good, I usually don’t eat much pasta but this looks and sounds great!
And it is great for breakfast also.
Thanks Janet, Meeso & Candy! Hmmmm, I’ve eaten leftover pizza the next day for breakfast but never spaghetti carbonara! But will try if there are any leftovers! Cheers!
Oh, I have been away too long! Going back a few posts – I love them all….Risotto, Spaghetti Carbonara, Swordfish Involtini with Couscous – may I have them all on one plate? 🙂
Thanks for stopping by Chris! 🙂