Spaghetti Alla Carbonara (Charcoal Maker's Spaghetti)
Some say that Romans invented spaghetti carbonara, others credit it to Umbrian charcoal burners; hence, the "carbonara" term. Whoever created it, I'm glad they did, because it tastes really good!
- At one point, due to a shortage of pots, I did the bacon in a skillet and added it to the pasta pot instead of the other way around. It worked just fine.
- I also have a hard time finding any hard, dry Italian cheeses other than Parmesan here in New Zealand, so I use it exclusively.
- Quite often, I prepare this recipe a day before I serve it, as it gains flavour with time.
- Looking for more great Italian pasta recipes? Click here!
- 1 pound spaghetti
- 5 eggs
- 4 ounces double (heavy) cream
- salt and black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 7 ounces streaky bacon, diced
- 1 1/4 cup freshly grated Parmesan and pecorinoa Romano cheese (half of each)
- Beat the eggs and cream together with a pinch of salt.
- Heat the oil and butter in a large pan.
- Add the diced bacon and cook gently until the fat becomes transparent.
- Cook the spaghetti, following packet directions and avoid over-cooking.
- Drain the pasta and add it to the large bacon pan; stir well.
- Remove the pan from the heat and stir in the beaten eggs and cream and a small quantity of the cheese. The eggs will coagulate as they come into contact with the hot pasta, so you have to work quickly.
- Stir until each strand of the spaghetti is coated with a thick yellow cream, then add the rest of the cheese and freshly ground black pepper to taste.
- Serve at once.
Read NextMacaroni and Cheese Carbonara