Spaghetti carbonara could be my all time favorite pasta dish. It's light and creamy to taste and quick and easy to make. Crisp pancetta, dry white wine, gooey eggs, and melted Parmesan cling to the pasta for a meal that is sheer perfection. The recipe is so simply uncomplicated that even the most elementary of cooks can be successful. Once you have mastered the basic equation don't hesitate to get creative and tweak the sauce to your liking. For example, my dad has modified his carbonara (which is really delicious) with the additions of Italian sausage and fresh parsley. But before I get ahead of myself, have a look at the original recipe,
1 pound spaghetti
2 cups cubed pancetta rind removed, if you can't find pancetta use bacon or proscuitto
2 teaspoons olive oil
1/4 cup dry white wine or vermouth
1/2 cup freshly grated Parmesan
1/4 cup heavy cream
Freshly ground black pepper
Freshly ground nutmeg
- Put a large pan of water on to boil for the pasta.
- In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.
- In a bowl, beat together the eggs, Parmesan, cream, and pepper.
- Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time.
- When the pasta is done, remove approximately 1/2 cup of the pasta water before draining.
- Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta.
- Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed.
- Grind over some more pepper and grate over the nutmeg to serve.