Spaghetti alla Carbonara

It is believed that this Roman dish was developed during the Second World War when American soldiers stationed in Italy supplied bacon and eggs to Italians who made this pasta dish and cooked it over charcoal, hence the name carbonara which is derived from the Italian word for charcoal. But the origin of Spaghetti alla Carbonara is obscure and another theory is that it was fed to coalminers to provide them with a substantial and nourishing meal. Yet another theory is that it was made with squid ink that gave it a charcoal colour. I’d heard that it was called Spaghetti alla Carbonara because the generous sprinkling of freshly ground pepper resembled charcoal. How ever it originated it is a fast and delicious pasta to make and when I want to make something quick or don’t particularly feel like cooking, this dish fits the bill.

I was taught to make it by my aunt in Italy over thirty years ago where it was simply made with eggs, pancetta, parmigiano cheese and pepper. But I have since adopted the North America version of adding cream, onions and bacon. We will be visiting Rome this summer and my husband will no doubt order this pasta, if it is on the menu, as it is one of his favourite pasta dish. It will be interesting to see how the Romans make it.

Spaghetti alla Carbonara

2 tbsp. olive oil
8 slices of bacon or pancetta, chopped
1 small onion, diced
4 eggs
4 tablespoons cream
½ cup of grated parmigiano cheese
1 tsp. freshly ground black pepper
Salt to taste

Cook 450 gr. of spaghetti in boiling salted water.

In a large fry pan (I use a flat bottomed wok) heat oil and add onion and bacon and cook on medium high heat until the fat has rendered from the bacon without it getting crisp, turn down the heat to keep warm. In the meantime beat eggs and add the cream, parmigiano cheese and black pepper. Set aside. When the pasta is al dente, drain and add it to the bacon mixture and toss to coat. Quickly pour in the egg mixture and toss to coat the spaghetti, the heat of the pasta will cook the egg. Serve and enjoy.