Pasta alla Carbonara

Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, pecorino romano or parmigiana (cheese), guanciale or pancetta or bacon, and black pepper.


A true carbonara is egg based and has no cream, and it can be slightly tricky in its execution. The key is to toss and thoroughly mix the cooked pasta off the heat with the cheese, eggs, pepper, and pasta water, to create a creamy yet not overly thick sauce.



Ingredients
4 ounces pancetta chopped
3 cloves chopped garlic
½ onion minced
Freshly ground black pepper to taste (2 teaspoons)
1 pound fresh spaghetti or linguini, cooked al dente
4 large eggs, beaten
Salt
1 cup freshly grated Parmigiano-Reggiano
1 tablespoon finely chopped fresh parsley leaves

for my reduced portion: (3 eggs, 3/4 cup parmigiano, 8 ounces pasta)

Bring a large pot of salted water to a boil and cook the pasta/spaghetti/linguine until truly al dente, about 2 to 3 minutes. Drain the pasta in a colander, reserving the pasta cooking water and set aside. I used whole wheat, though not traditional, healthier, and I really like the flavor.


In a separate bowl, whisk the eggs and allow to come to room temperature, and have your handsome assistant grate up some parmigiana.


Stir half of the parmigiana into the whisked eggs for easy tossing with the pasta.


In a large saute pan over medium heat cook the onion, garlic, and pancetta until the onions are translucent and the pancetta is beginning to crisp. Remove pan from the heat and set aside until pasta is ready.


Return the pan of cooked pancetta to the heat and add the pasta, tossing over high heat until pasta is completely coated with the pancetta mixture.


While stirring the pasta, add in the beaten eggs and cheese, quickly beginning to toss so the eggs do not scramble.


Keep tossing until the sauce thickens and completely coats the pasta.




If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry.


Season with salt and freshly ground black pepper to taste, and red pepper flakes if desired. Make it pretty with some parsley or basil and serve immediately.


One of my favorite variations is to toss in some green peas or some freshly blanched asparagus for some greens, and of course I splurged on my favorite rosemary boule from the uppercrust french bakery.