Spaghetti with Carbonara Sauce

Spaghetti alla Carbonara

This is a recipe from my book Perfectly Pasta. It's is a traditional dish, very appreciated in all Italy. A few weeks ago, my husband was out of Italy and at the restaurant he asked Spaghetti alla Carbonara; he was greatly surprised when he got a dish of white spaghetti with pieces of hard boiled eggs inside!!! My husband was very disappointed! What was that?!?...Not the Italian Carbonara!

This is the authentic recipe of the famous Pasta alla Carbonara! It is a dish very simple, quick, and delicious, and it is basically just bacon, eggs, and pasta. The key to getting the best Spaghetti alla Carbonara is the quality of the ingredients—especially of the eggs—and the method in which you prepare it. You will be pleasantly surprised by the exquisiteness of this dish when it’s made in the right way.

The majority of chefs agree that “true” carbonara is made with guanciale and not with bacon or pancetta, but I believe that there is only a very small difference in flavor between the alternatives.

 

Preparation time: 10 minutes

Cooking time: about 30 minutes

Serves 2–3

Ingredients:

6 tablespoons extra virgin olive oil
1 medium onion, peeled and finely chopped
Water, 9 cups or 2¼ liters
¼ pound (110 grams) bacon, finely chopped
4 eggs
4 tablespoons freshly grated Pecorino Romano cheese
5 tablespoons freshly grated Parmigiano-Reggiano (or Grana Padano) cheese
Salt, about 1 tablespoon
Pepper to taste
½ pound (approximately 250 grams) spaghetti pasta

Method:

1.        Heat the oil in a large pan. Add the onion and sauté gently. Add 1 cup (250 milliliters) water, cover, and cook until the onion is soft. When the water has evaporated, add the bacon and cook until crisp.
2.        Meanwhile, in a bowl, beat the eggs with the Pecorino Romano cheese, Parmigiano-Reggiano cheese, a pinch of salt, and pepper. Set aside.
3.        Bring 8 cups (2 liters) water to a boil in a large pot. Add 1 tablespoon salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and transfer to a nonstick skillet. Add the bacon and onions and mix well. Add the egg mixture and, stirring constantly, cook on medium heat for about 1–2 minutes, just enough to cook the eggs a little. Serve immediately.