Spaghetti alla Carbonara

I have had the wonderful pleasure of traveling to Rome several times in recent years. It is an amazing city, full of history, amazing art and great food.  Italy is known for it’s incredible food, but Rome itself is often overlooked for its relatively few native dishes.  Unlike it’s neighbors to the north, Tuscany, and to the south, Naples, Rome is not as defined for its original cuisine.  There are however a few dishes that are completely Roman that I have fallen in love with; one of those dishes is Spaghetti alla Carbonara.  My wife and I were eating in a small bistro near the Forum when we first tasted this delicious dish. We got to know the owner of the restaurant, which is a great idea if you are fans of getting good recipes, free liquor and free food!!!!!  Rocco, our new friend and the proprietor of this fine establishment, gave me the simple recipe for this fantastic and easy dish.  I have made one change to his original recipe.  Because pancetta is not as readily available to everyone here I have substituted thick cut bacon.  If you can get your hands on good thick cut pancetta, use 4oz of it cut in the same manner.  This dish has become one of our standard go-to’s for a quick and fancy lunch or dinner that not only tastes great, but takes us back to some wonderful memories from one of the greatest city’s in history!
  • ¾ Box Spaghetti Noodles
  • 2 Egg
  • 2 teaspoons Fresh Ground Pepper
  • 1 teaspoon Kosher Salt
  • 4 slices Thick Cut Smoked Bacon
  • drizzle Olive Oil
Begin by adding 2 Tablespoons of Kosher Salt to boiling water to season the noodles. Add Spaghetti Noodles and let cook until almost al dente.
Next add both eggs and the salt and pepper into a bowl and whisk thoroughly until the eggs are a light yellow. Set the eggs aside.
Cut your bacon long way the then slice into quarter inch pieces.
Add your bacon to a large skillet and cook over medium heat until crisp.
When your noodles are almost al dente drain them and add to the cooking bacon and its grease. Toss these two until noodles are coated with grease and bacon is incorporated into the noodles.
Finally, with the heat still on, pour the egg mixture over the noodles, using tongs stir and mix quickly so that the egg mixes in well and coats the noodles. The egg mixture will begin to scrabble and bind the dish together. When there is no more liquid egg you are ready to serve. After you have plated add a drizzle of good quality Olive Oil over each serving. Enjoy!
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About stephenlingram

I find too many things interesting, I'm in love with my family, author of Hollow Faith (CYMT 2012), ExtraOrdinary (YM360, 2014) and Organic Student Ministry (Chalice Press, 2015) and I hang out with youth for a living. View all posts by stephenlingram

One response to “Spaghetti alla Carbonara

  • Rachel S

    Yum! I studied abroad in a small town south of Rome about three years ago, and carbonara was one of our favorite dishes too. I’ll have to try out the recipe and see if it’s as good as the real thing!

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