Side Pannel
Spaghetti Alla Carbonara #1
Ingredients List
- 1/2 lb Pancetta or bacon
- 2 tb Olive oil
- 1 tb Butter
- 4 Garlic cloves, peeled
- -and lightly crushed
- 1/4 c White wine, dry
- Salt
- 1 lb Thin spaghetti
- 3 Eggs
- 1/4 c Peccorino romano cheese,
- -freshly grated
- 1/2 c Parmesan cheese,
- -freshly grated
- Black pepper,
- -freshly ground
- 2 tb Parsley, chopped fine
Directions
Cut the pancetta or bacon into thin strips.
Put the oil, butter and crushed garlic into a saucepan or small saute pan
and turn on the heat to medium-high. When the garlic becomes colored a deep
gold, remove and discard it.
Put the pancetta or bacon into the pan and saute until it begins to be
crisp at the edges. Add the wine and let it boil away for a minute or two;
then turn off the heat.
In a large pot, bring about 4-5 quarts water to a boil. Add about 2-3 T
salt, and when the water returns to a boil, put in the spaghetti.
Take the bowl from which you'll be serving the spaghetti later, and into it
break the three eggs. Beat them lightly, then mix into them both grated
cheeses, a liberal grinding of pepper, and the parsley.
When the spaghetti is tender but firm to the bite, drain it and put it into
the serving bowl with the egg-and-cheese mixture. toss rapidly and
thoroughly until it is well-coated.
Reheat the pancetta or bacon quickly over high heat, then pour the entire
contents of the pan over the spaghetti. Toss again thoroughly and serve
immediately.
NOTES:
* Spaghetti with raw eggs and Italian bacon While there are innumerable
minor variations in the way people make this celebrated Roman dish, there
are really only two substantially different schools of thought. One
maintains that pancetta, a mild, cured, unsmoked Italian bacon, is the only
correct bacon to use. The other school insists on the smoked American
variety. Both are good, and both are popular in Italy, but the version I
prefer is the one with pancetta. The flavor of smoke is not usually
associated with Italian food; certainly hardly ever outside of Alto Adige,
a German-speaking region in the North that was once part of Austria. In
this dish, I find that smoked bacon adds a sharpness that wearies the
palate after the first bite-fulls. Try it both ways and decide for
yourself.
: Difficulty: moderate.
: Time: 20 minutes.
: Precision: Approximate measurement OK.
: Katherine Rives Albitz
: Hewlett-Packard, Ft. Collins, Colorado, USA
: hplabs!hpfcla!hpcnof!k_albitz
Put the oil, butter and crushed garlic into a saucepan or small saute pan
and turn on the heat to medium-high. When the garlic becomes colored a deep
gold, remove and discard it.
Put the pancetta or bacon into the pan and saute until it begins to be
crisp at the edges. Add the wine and let it boil away for a minute or two;
then turn off the heat.
In a large pot, bring about 4-5 quarts water to a boil. Add about 2-3 T
salt, and when the water returns to a boil, put in the spaghetti.
Take the bowl from which you'll be serving the spaghetti later, and into it
break the three eggs. Beat them lightly, then mix into them both grated
cheeses, a liberal grinding of pepper, and the parsley.
When the spaghetti is tender but firm to the bite, drain it and put it into
the serving bowl with the egg-and-cheese mixture. toss rapidly and
thoroughly until it is well-coated.
Reheat the pancetta or bacon quickly over high heat, then pour the entire
contents of the pan over the spaghetti. Toss again thoroughly and serve
immediately.
NOTES:
* Spaghetti with raw eggs and Italian bacon While there are innumerable
minor variations in the way people make this celebrated Roman dish, there
are really only two substantially different schools of thought. One
maintains that pancetta, a mild, cured, unsmoked Italian bacon, is the only
correct bacon to use. The other school insists on the smoked American
variety. Both are good, and both are popular in Italy, but the version I
prefer is the one with pancetta. The flavor of smoke is not usually
associated with Italian food; certainly hardly ever outside of Alto Adige,
a German-speaking region in the North that was once part of Austria. In
this dish, I find that smoked bacon adds a sharpness that wearies the
palate after the first bite-fulls. Try it both ways and decide for
yourself.
: Difficulty: moderate.
: Time: 20 minutes.
: Precision: Approximate measurement OK.
: Katherine Rives Albitz
: Hewlett-Packard, Ft. Collins, Colorado, USA
: hplabs!hpfcla!hpcnof!k_albitz
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