It’s a treat to share some of my favorite recipes. Spaghetti Carbonara, literally “charcoal maker’s spaghetti,” is a humble but luxurious-tasting pasta dish. I’ve been making this recipe for friends and family since my own college days. For a more authentic flavor, replace the American smoked bacon with slices of pancetta — the Italian salt-cured, rolled bacon. Pancetta, along with other Italian specialty items, is available locally at Bella’s Italian Market on Richmond Street.Spaghetti Carbonara
Heavy skillet or frying pan
4-quart or larger stockpot or pasta cooker
Colander or lid for stockpot
Whisk or fork
12 bacon or pancetta slices, chopped
2 Tbsp. butter
2/3 C. whipping or heavy cream
2/3 C. grated Parmesan cheese
5 egg yolks
Ground black pepper
1 lb. spaghetti noodles
1) Place chopped bacon or pancetta with butter in a skillet on medium heat. Sauté, stirring occasionally, until the bacon is light brown and crisp. Transfer the bacon to paper towel to drain. Transfer two tablespoons of the pan drippings to a small bowl. Discard remaining drippings.
2) Add cream, egg yolks, and Parmesan cheese to the drippings, whisking or stirring with a fork to blend. Set cream mixture aside.
3) Cook pasta according to package directions in boiling salted water, until tender but still firm to bite (al dente). Drain pasta (do not rinse), and immediately return to the same pot.
4) Immediately add cream mixture to pasta. Toss over low heat until the sauce thickens and clings to the pasta — 2-3 minutes. The heat of the pasta and the pan is enough to cook the sauce. Stir in cooked bacon. Season to taste with salt and a generous amount of black pepper, fresh ground if available.
5) Serve topped with additional Parmesan cheese and enjoy!