Can you Carbonara?

Several years ago, I went to Europe (specifically, Paris and London) for my birthday. I’ve always treated myself to travel on my birthdays and its a great reason to get out and see the world. While in Paris, I remember having dinner with my friend, Jodi. I’ll never forget what I ordered – Spaghetti Alla Carbonara.

It was the very first time I ever had this dish and ever since, I was always hesitant to make it at home. Maybe it was the timing involved… I had to time it just right so I got the perfect consistency. Maybe it was the nervousness of using raw egg and leaving it to the mercy of the residual heat of my pasta to cook it enough. But I’ve overcome those concerns and have made Spaghetti Alla Carbonara confidently. How? With the help of my trusty America’s Test Kitchen Cookbook. What we wanted: Restaurant carbonara is often an unctuous, congealed mass of cheese, eggs and bacon. We set out to make the sauce silky and smooth.

What we learned: Use a blend of cheeses for the right flavor, combine the cheeses and eggs in a small bowl and pour this mixture over the host pasta for even coverage. Use regular American bacon, white wine and raw garlic to balance the richness of the eggs and cheese. Also, add sea salt flakes to the pasta cooking water. We like the full flavor they bring to the carbonara.

This recipe has never failed me and the result is a smooth, creamy sauce… perfectly balanced with the pasta and bacon. The hint of wine carries nicely into the bacon and throughout the dish. This is definitely a winner! Here is the recipe from the America’s Test Kitchen Cookbook, pages 17-19:

1/4 cup extra virgin olive oil
1/2 pound bacon (6-8 slices), halved lengthwise, then cut crosswise into 3/4 inch pieces
1/2 cup dry white wine (I used Chardonnay)
3 large eggs
3/4 cup finely grated Parmesan cheese
1/4 cup Pecorino Romano cheese
3 small cloves garlic, minced
1 pound spaghetti
sea salt
ground black pepper
basil, chiffonade for garnish

1. Adjust oven rack to lower-middle position, set heatproof serving bowl on rack, and heat oven to 200 degrees. (I just microwaved my serving/mixing bowl for 5-7 minutes to keep it nice and hot.) Bring 4 quarts water to rolling boil in large stockpot.

2. While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking. Add bacon and cook, stirring occasionally, until lightly browned and crisp. about 8 minutes. Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced 6-8 minutes. Remove from heat and cover to keep warm. Beat eggs, cheeses, and garlic together with fork in small bowl; set aside.

3. When water comes to boil, add pasta and 1 tablespoon sea salt; stir to separate pasta. Cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet. Transfer drained pasta to warm serving bowl;l if pasta appears dry, add some reserved cooking water and toss to moisten. Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt; toss well to combine. Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine. Garnish with basil and serve immediately.

What is Spaghetti alla Carbonara?

Spaghetti alla Carbonara is a classic Italian pasta dish made with a few simple ingredients: eggs, Parmesan cheese, cured pork, and black pepper. It is believed to have originated in the Lazio region of central Italy, and is traditionally served with spaghetti. The dish is characterized by its creamy texture, created by the eggs and cheese, and its intense flavor. Cured pork, usually pancetta or bacon, adds a salty, savory element that pairs perfectly with the richness of the eggs and cheese. Black pepper is added to finish the dish, and is typically freshly ground for added flavor.

The Origins of Spaghetti alla Carbonara

The exact origin of Spaghetti alla Carbonara is unknown, and the dish has several possible backstories. The most widely accepted story is that it was created during World War II, when US soldiers were stationed in Italy. Legend has it that the soldiers were provided with two ingredients to cook with—eggs and bacon. Some believe that the dish was inspired by Carbonari, a secret society of Italian patriots in the early 19th century who cooked with ingredients, such as bacon, eggs, and black pepper, that are still used today to make Spaghetti alla Carbonara.

How to Make Spaghetti alla Carbonara

Making Spaghetti alla Carbonara is easy and can be done in minutes. To start, you will need 8 oz of spaghetti, 2 large eggs, 3 oz of Parmesan cheese, 4 oz of cured pork, a generous portion of freshly ground black pepper, and 2 cloves of garlic, minced.Bring a large pot of water to a boil and add the spaghetti. Cook the pasta for 8 minutes or according to package instructions and drain.In a small bowl, mix the eggs and Parmesan cheese together and set aside. In a large skillet, cook the cured meat over medium-high heat until crispy. Add the garlic and cook for an additional minute, stirring constantly. Remove the skillet from the heat.Add the cooked pasta to the skillet and gently stir together over low heat. Once everything is combined, add the egg and cheese mixture and stir until it coats the pasta. Finish the dish with a generous portion of freshly ground black pepper, stirring to combine. Serve immediately and enjoy!

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