Spaghetti Carbonara

Like many old recipes, this dish has a number of stories connected with it.  Some say it was a favorite of the charcoal makers and some give credit to coal miners.  Whoever invented it deserves a medal!  It is another one of these great pasta dishes that can be put together while the water comes to a boil.  If you plan ahead and keep some Parmegiano Reggiano cheese in the refrigerator, and pancetta in your freezer (I buy several ¼" thick slices at a time, usually each slice weighs about 2 oz., chop them and package them in 2 oz. quantities in plastic bags) you always have the ingredients for a delicious meal on hand.  Add a Caesar Salad and no one would guess you hadn't planned this for days!

Spaghetti Carbonara

4 oz. pancetta, chopped
2 oz. pecorino (or locatelli) cheese, grated
2 oz. parmesan, grated
3 large eggs
12 oz. spaghetti
2 plump garlic cloves, peeled and smashed with the back of a knife
2 oz. unsalted butter
Freshly ground black pepper

1. Put a large saucepan of water on to boil.
2. Fry the pancetta on low heat until starting to brown.  Add the garlic and cook until the garlic is browned and the pancetta is golden and crisp.  Remove the garlic and any excess fat and discard.  Add the butter and keep the heat on  low.
3. Whisk the eggs and add most of the cheeses.
4.  Add 1 tablespoon of salt to the boiling water, add the spaghetti and when the water comes back to the boil, cook at a constant simmer for 6 minutes, or until al dente.
5. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta.  Don’t worry if a little water drops in the pan and don’t throw the rest of the pasta water away yet!
6. Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.  Take the pan of spaghetti and pancetta off the heat.  Now quickly pour in the eggs and cheese and, using tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.  Add extra pasta cooking water to keep it saucy (several tablespoons should do it).  You don’t want it wet, just moist.
7. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper.  If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

Serves 4              WATCH THE DEMONSTRATION VIDEO BELOW