On a unusual solo trip to the grocery store, I found a rarity (rare that is for my Kissimme Florida”mega-mart” chain that caters to tourists more than locals); real pancetta!
Pancetta is an Italian version of bacon. Made from pork belly, pancetta is salt cured but not smoked like most American bacon. It has a more delicate flavor and is the lead ingredient in Spaghetti Carbonara which I like to call, bacon and eggs. If you grew up going to one of those “italian” restaurants with a candle in a chianti basket bottle, red checkered table cloth and zero Italian speakers you may think that Fettucini or spaghetti carbonara is made with bacon, cream and peas. Nope. If you like eating that (and I do) please do so, just realize that you are eating a highly Americanized version of an Italian dish.
Widely recognized as Roman in origin, there are many theories about the name (roughly translated it means carbon) and the invention of Spaghetti Carbonara. I tried to find one that involved the mob, Cleopatra or Ceasar but came up empty handed. After a bit more wine perhaps I’ll invent that version, post it to Wikipedia and see how many blogs it shows up in, but for now I’m content to tell you that this dish has so much flavor and is so easy that if you are not making it your dog should bite you (or something along those lines). The minute you do start making it, your friends will be inviting themselves over more often.
The main ingredients are Spaghetti (you had that one right); pancetta, Parmesan reggiono (or peccorino romano), eggs and black pepper. Because this dish has only a few ingredients, each flavor stands out. Even using the best ingredient in each category this is an inexpensive plate of comfort, try not to skimp.
OK OK I’m windy tonight — I’ll get to the recipe (2 servings)
6 oz dried spaghetti
3 oz diced pancetta
1/2 small white onion diced
1 clove fresh garlic minced
Lots of fresh ground black pepper
1 egg beaten
1 cup freshly grated cheese
reserve one cup of pasta cooking liquid.
Because this comes together quickly make sure you have everything ready to go in the pan before you start.
Put a light “twirl” (or 2 Tablespoons if you prefer) of olive oil in the pan and brown the pancetta. Add the onions and cook until soft. While this is working in the pan, cook the pasta according to directions.
Remove skillet from heat; add pasta to the pan with less than a 1/4 of pasta cooking liquid then stir in the egg and cheese. The heat from pan and pasta will cook the egg and melt the cheese creating your “sauce.” If it’s too thick for you add a bit more of the pasta water. Season with black pepper and enjoy.
This goes really nicely with an acidic white wine that doesn’t over power but cuts the fat. Or a Stella Artois– the whineaux is on a beer bender right now.
Cheers! I’m off to make butter tarts with Tyler — stay tuned for the details!
[...] more here: Cooking With The Whineaux» Blog Archive » Spaghetti Carbonara … By admin | category: egg cheese | tags: liquid-then, pasta-cooking, the-pan | Friday [...]
I’m a total snob when it comes to spaghetti carbonara because I learned to make it from my Italian teacher when I lived in Rome for a year. Her recipe is similar to yours but minus onions and garlic. In fact, when I encounter those ingredients in restaurants I don’t order their dish or if they foolishly didn’t list them as ingredients, I send it back.
Yup, total snob here.
I’ve never heard of people putting peas in it. How horrible!
I agree. I leave the garlic out too, but add just a little carmelized onions. Then before serving I add an egg yolk on top of each plate and let the person crack it so that it oozes all over the pasta. As for cheese, I prefer Pecorino. Now I’m hungry.
I always have fun cooking. Thank you for this writing.
I found your site on technorati and read a few of your another posts. Keep up the good work. I just added your RSS feed to my Google News Reader. Seeing forward to learning more from you.
I love carbonara. When I had it in Florence, they put in a few peas. I also like to add a little chicken sometimes. Saw you on foodbuzz. thanks
Kimberly