Thursday, May 20, 2010

recipe: spaghetti carbonara

I whipped up this recipe from last week for an impromptu dinner party. It was easy to make, elegant and most importantly, delicious.
Carbonara is a simple pasta dish based on eggs, bacon (pancetta or guanciale) and cheese. A relatively new pasta dish, it originated in the 20th century, most likely during WWII in Rome, where many Italians were eating eggs and bacon supplied by U.S. troops. Despite it’s rich texture, authentic carbonara does not include cream.
It was perfect for dinner, but could also easily be served for brunch.
Spaghetti alla Carbonara
  • 5 oz guanciale (unsmoked cured hog jowl) or pancetta
  • 1 medium onion, finely chopped
  • 1/4 cup dry white wine
  • 1 lb spaghetti
  • 3 large eggs
  • 1 1/2 oz Parmigiano-Reggiano, finely grated (3/4 cup)
  • 3/4 oz Pecorino Romano, finely grated (1/3 cup)
  • 1 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt
*The quality of your ingredients is paramount in this recipe; don’t skimp!
Cut guanciale or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.
Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.
Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.
(I added a clove of pressed garlic to the onions and bacon for a little extra flavor.)

1 comment:

  1. This dish looks I have to make it for a whole month?



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