Italian American Club of West MichiganPasta Alla Carbonara
Pasta Alla Carbonara
Pasta alla carbonara is a typical pasta dish from Rome, characterized by eggs, cheese, and bacon as main ingredients.
- 1 pound pasta (thick spaghetti is preferable, or farfalle which will also hold the carbonara)
- 3-4 strips bacon ((or 3-4 slices of pancetta – Italian smoked bacon))
- 3 tablespoons olive oil
- fresh ground pepper
- 3 large eggs ((or 4 medium eggs))
- 1 cup freshly grated Parmigiano-Reggiano cheese ((or regular parmesan cheese))
- Bring a large pot of 6 cups of water to a boil.
- Add 3 tablespoons of salt to water.
- Saute, or broil bacon until crisp.
- Break up the crisp bacon and set aside.
- While the water is heating up to a boil, whisk eggs in a bowl.
- Combine the eggs and bacon.
- Add the pasta to the boiling water and cook for 8 to 10 minutes until “al dente.” Reserve ½ cup of starchy water and then drain pasta in colander.
- Put the reserved water and 3 tablespoons of olive oil in the hot pan. Bring to a boil.
- Immediately return the pasta back into the hot pan, toss it around to coat the pasta.
- Turn off heat and then stir in the egg and bacon mixture.
- Whisk quickly until the eggs thicken, but do not scramble.
- It is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs.
- Season the carbonara with several turns of freshly ground pepper and the freshly grated Parmigiano-Reggiano (or parmesan) cheese.
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