Spaghetti alla carbonara Rome - Lazio
Preparation - Medium
Prep: 10, Cook: 15; Total time: 35 min
Yield: Serves 4
Carbonara - Prepare with smoked or unsmoked pancetta or bacon, depending on your taste. Carbonara finishes in the pan, so cook the pasta just short of al dente, a bit chewy. The eggs should just curdle.
5 oz pancetta (streaky bacon will do if you cannot find pancetta, but I noticed most supermarkets now carry it in the delicatessen department), very small cubes
1 TBSP butter
1/4 cup Parmesan cheese
1/4 cup pecorino cheese (all Parmesan if you can not find pecorino)
1 1/2 to 2 TBSP parsley, chopped
Salt & freshly ground black pepper
1 lb penne or spaghetti
Pasta pot, saucepan or skillet (we use a large non-stick wok) large enough to fit all ingredients.
MELT the butter over medium heat in a pan large enough to eventually hold both the pasta and the sauce.
AS soon as the butter is melted, add the diced bacon and cook till crisp and light brown.
AT the same time bring a large pot of salted water to a rolling boil.
ADD the pasta and stir to separate with a wooden spoon or fork. Cook till done.
MEANWHILE, in a bowl, beat the eggs along with the Parmesan, pecorino, lots of freshly ground pepper, and a � tsp of nutmeg or more to taste.
ADD 1 T parsley to mixture and stir.
WHEN pasta is done, drain (reserve a few tablespoons of the cooking liquid) and add to the pan with the oil, butter and bacon mixture.
TURN the heat on to very, very low and add the egg/cheese mixture, stirring continuously for a couple of minutes until eggs are heated through. (They will lose their glassy appearance.)
SPRINKLE with the remaining parsley.
REMOVE pan from heat, and serve immediately onto pre-warmed plates.
PASS extra grated cheese at table if you wish.
HINT: if mixture is too dry add a little of the pasta water at a time, stirring as you do so.
SERVE a tomato salad with the pasta. It is a delightfully refreshing complement to this sauce.