SPAGHETTI ALLA CARBONARA

Alla carbonara means coal worker´s style. The whole story of the origin of this dish and its place in cucina romana is however vague. Whatever its true history, carbonara (from carbone, or coal) presumably refers to the generous sprinkling of coal-like black pepper over the dish.

Serves 4
30 minutes
526 kcal per serving


Ingredients

• 2 tbsp extra virgin olive oil
• 2 large garlic cloves, bruised
• 151 g diced pancetta or lean bacon
• 5 eggs
• 1,7 dl freshly grated parmigiano
• Salt to taste
• Plenty of freshly ground black pepper
• 454 g spaghetti

Method

1. In a large skillet over medium-low heat, combine the oil and garlic and cook until the garlic is golden. Do not allow it to brown, or it will impart a bitter flavor to the sauce.
2. Add the pancetta or bacon to the skillet and sauté until golden. If excessively fatty, drain off all but 2 tbsp of the pan drippings and set aside.
3. Meanwhile, in a medium bowl, beat the eggs, cheese and salt and pepper to taste and set aside.
4. Bring water to a rapid boil.
5. Add salt and pasta and stir immediately, continuing to stir frequently to prevent  thepasta from sticking together.
6. When the spaghetti is al dente, drain it, taking care not to overdrain. It should be dripping when transferred to a serving bowl, or the pasta will be too dry.
7. Immediately add the reserved egg mixture - the pasta must be at its hottest in order for eggs to "cook".
8. Add the pancetta or bacon and the 2 tbsp drippings, then toss together.
9. Serve immediately.