Cooking Italy: Spaghetti Carbonara
Adapted from Marcela Hazan's, Essentials of Classical Italian Cooking. A traditional spaghetti carbonara, as close as I remember to my dish in Rome.
- 8 oz. pancetta bacon, either or, or both (sliced into 1/4” inch pieces)
- 3 tablespoons olive oil
- 4 garlic cloves smashed
- 1/4 cup dry white wine
- 3 large eggs I used pasteurized, but you can use very good farm fresh eggs
- 1/4 cup freshly grated pecorino romano
- 1/2 cup freshly grated parmigiano-reggiano
- black pepper
- 3 tablespoons chopped parsley
- 1 pound spaghetti
Fry garlic in oil until golden and then discard. Add pancetta (or bacon). I used half bacon and half pancetta, but you can do this anyway you like. Once crispy, add wine. Before you do that, lower the heat, so the oil and wine do not form a geyser. Be careful, as you add wine, having a lid in hand. Cook for 1 or two minutes. Turn off heat.
Break three eggs in bowl you will serving spaghetti. Do NOT add pasta back into pot and add eggs, as eggs will cook. Beat eggs and add in grated cheeses, pepper and 2 tablespoons parsley. I reserve 1 extra tablespoon of parsley for garnish (along with a bit of micro greens).
Cook pasta al dente, drain well. Add to bowl with beaten eggs and toss. Reheat pancetta and add to pasta. Serve at once