Sunday Pasta™: Spaghetti alla Carbonara (Bacon and Eggs)
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Sometimes it’s easier to have just a few choices rather than to have too many. This notion is so simple, and yet so complex, and perhaps so very bourgeois. But the intersection of freedom and boundaries can be tricky, especially in the kitchen where you literally eat your bad judgment. Along these lines, take Spaghetti Carbonara, such a simple mixture of bacon, eggs, spaghetti and cheese that is so often overthought and incorrectly prepared.
So I’m going to make it easy for you, but also give you enough wiggle room for you to feel free. The first choice is whether you prefer pancetta (pork belly) or guanciale (pork jowl). If you can find the guanciale, it has a more intense flavor, but is fattier. Next, decide whether to use whole egg or just egg yolks? If you go with yolks only, you need to use more eggs. And then there is the choice between the sharper Pecorino Romano and Parmigiano-Reggiano cheeses. Within these boundaries, there is no right answer, so just play around with the ingredients and quantities you like. The only thing wrong you can do is to add cream – which is never correct. So experiment away. Go crazy (within reason). And if you wish to stray, feel free, but just don’t call it Carbonara.
p.s. My favorite Spaghetti Carbonara thus far (almost tear inducing) can be found in Rome at Salumeria Roscioli.
Ingredients
Instructions
Cut the pancetta into bite-sized strips or cubes. Heat the oil and brown the pancetta, careful not to overcook. Remove from heat. Beat together the eggs, adding a little of the cheese, salt and pepper. When the pasta is al dente (2 minutes less than the package suggests), drain and add it to the pancetta. Mix together over low heat. When the spaghetti and pancetta are mixed thoroughly, turn off the heat and mix in the eggs. Then stir in the remaining cheese. Serve immediately, with a sprinkle of black pepper. Carbonara is such a simple dish, but can be tricky. If the skillet is too hot when you add the eggs, they may scramble. The result should be creamy. Practice makes perfect.
Check out our wine pairings for ths dish and our About post that gives a brief history behind the dish.
Buon Appetito!
Ed Garrubbo, Editor
