Saturday, April 17, 2010

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.

10 comments:

Melinda said...

This is a favourite of mine I have never stopped and questioned how it got its name. I have just eaten without even wondering! Delicious. Are you only travelling to Italy...no stops in London?

doughadear said...

Melinda,
Our flight is direct to Rome so unfortunately no stop in London. As we fly over the U.K. I will wave hello to you.

We will be in Rome for three days then will take the train to Venice to stay with relatives and do some sightseeing. We will also spend some time at their seaside resort apartment and relax on the beach for a few days.

Melinda said...

So sad there will be no stops in England. Just as well you are not flying currently.
Mt. Unpronounceable is still spurting out the ash in the UK direction. Read that when it last erupted in went on for 2 years...!
I will stand in the back garden and wave back. Your trip sounds wonderful!

doughadear said...

Melinda,
Two years! If that happens again, and I hope it will not, I'm afraid it will cause a haze all over Europe. Wouldn't that be awful!

MC said...

Spaghetti carbonara has go to be my favorite pasta dish too! Thanks for sharing the recipe! What luck to have relatives in Venice!

doughadear said...

MC,
Thank you for visiting. I have been to Venice a few times now but still everytime I go I am blown away by it.
BTW you make amazing bread.

evil cake lady said...

I can't believe I didn't comment hen you first posted this. I LOVE spaghetti alla carbonara, and this recipe looks so good I just might make it tonight! Thank you for sharing it!

doughadear said...

Hello Jennifer,
Please let me know how it turns out if you make it.

evil cake lady said...

Hi Oriana, I did make it and it was delicious!! Thank you for sharing the recipe. It will be going into regular rotation over here. I am now curious about trying it with pancetta--that's gotta be amazing.

doughadear said...

Jennifer,
I so happy to hear that you liked it! It is good with pancetta also and that's what they use in Italy where I learned to make it. My husband prefers it with our Canadian bacon which I think taste great as well.