Spaghetti alla Carbonara

Yield: 2 - 4

Author: Mary Palumbo

Spaghetti alla Carbonara

prep time: 10 Mcook time: 20 Mtotal time: 30 M

Pasta

ingredients:

Pasta

• Spaghetti
• 1 Small Onion
• Extra Virgin Olive Oil QB
• Pancetta,  Bacon, or Guanciale
• White Wine (optional)
• 2 Eggs
• 1/4 cup Romano Cheese
• Large handful of Fresh Italian Parsley Chopped 
• Salt & pepper to taste

instructions:

How to cook Spaghetti alla Carbonara

1. Coat bottom of a medium sized saute pan with olive oil, saute onion on high until light gold, add Pancetta or other choice of meat, cook until browed and crisp. Add a splash of white wine, (if using) add salt and pepper to taste.
2. Add eggs, romano and parsley to a large serving bowl. Beat well until thoroughly mixed, set aside
3. Meanwhile,  cook spaghetti in salted boiling water until al dente according to package directions. 
4. When pasta is reading, drain lightly, and immediately and quickly toss into egg mixture adding some reserved pasta liquid , mixing thoroughly .  Enjoy immediately 
5. Buon Appetito 

NOTES:

Please always be sure to salt your pasta cooking water generously . "Salty like the Adriatic Sea" You may see "QB' on many Italian recipes... this stands for "Quanto Basta" or " as much as is needed" This is a way of saying to use your judgment with regards to how much of a particular ingredient is needed, such as salt or herbs or olive oil, which in Italy, flows freely.

Created using The Recipes Generator

Spaghetti alla Carbonara is a classic dish from Rome.  It always includes eggs, hard cheese, and some sort of meat, usually  Guanciale or Pancetta.   Chefs and home cooks often use artistic license and change things up a bit. I am making this dish as my father taught me,  and the way we made it at the restaurant, but there we used a really good ham. This time I am using bacon, and it works great in this dish.