La Carbonara

bacon bacon

It is surprising that I don’t have a carbonara post on this blog, this is one of my favorite pastas and after years of living in Rome it is odd to write about this Roman pasta from Charleston, SC. Luckily this is one that not only I like, but my sister likes it too, so I used the excuse of having to use up the bacon and eggs in the fridge so that I could make something that I would make if my sister were visiting.
bacon & onions

Of course I had carbonara for the first time in Rome, but I can’t remember when. Though I do remember the eve of the year 2000 my sister and I were in Rome and one of the girls we were hanging out with made a carbonara for dinner that night. She made it with onions, not an ingredient that is generally used in this dish, but the girl that made it was from Bolzano. I haven’t made it another way since.
eggs

La Carbonara
  • 1/4 lb of bacon (pancetta is better, but more expensive and not as easy to find, guanciale is also preferred)
  • 1 small onion, chopped
  • 3 eggs (same rule as rice, one per person and one for the pot)
  • 1/2 lb of rigatoni (they use spaghetti and bucatini in Rome, but I prefer my carbonara with the shorties)
  • 1 tbsp extra virgin olive oil
  • 1/2 cup grated parmiggiano reggiano or pecorino romano
  • salt to taste

Fill a large pot with water for the pasta. Bring to a boil over high heat.

Cut bacon into small slices, chop onions. Heat the bacon in a heavy skillet over medium-low, as the bacon starts to sizzle, add onion. When onions starts to turn a golden brown add the oil and turn the heat to low. The onions and the pancetta will caramelize, but you don’t want them to burn.

In the meantime crack eggs into a small bowl and beat until well blended.

Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente.

When the pasta is perfectly al dente, drain the pasta, but leave the flame on at a low flame. Return pasta to the pot on the low flame and add the onions and bacon. Toss to cover the pasta with the bacon and onions and add egg. Stir the pasta for 30 seconds to 1 minute, or until the egg starts to scramble. As soon as the egg starts to scramble it is ready to serve.

Serve with grated parmiggiano or pecorino. Many people add the cheese to the beaten eggs, but it is more delicate if you add the cheese when the pasta has been plated.

carbonara

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~ by italicious on February 19, 2009.

3 Responses to “La Carbonara”

  1. This is so so good. Ooo. I might need to add this to my menu this week. Thanks for the reminder.

  2. ohh…! i’m so making this asap! oddly never have…and that tiramisu looks like a killer to wash it all down with… yeehaw! thanks love for all ❤

  3. I LOVE THIS MEAL!!!! The first time I had it was in Rome on New years eve, 1999, and Jenny’s x made it before we all went out on that crazy night! SO yummy and so easy to make! LOVE TI LOVE IT LOVE IT!

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