kra@hpcnof.hp.com (Katherine Rives Albitz) (02/05/88)
CARBONARA-2(M) USENET Cookbook CARBONARA-2(M)
SPAGHETTI ALLA CARBONARA II
CARBONARA-2 - Spaghetti with raw eggs and Italian bacon
While there are innumerable minor variations in the way peo-
ple make this celebrated Roman dish, there are really only
two substantially different schools of thought. One main-
tains that pancetta, a mild, cured, unsmoked Italian bacon,
is the only correct bacon to use. The other school insists
on the smoked American variety. Both are good, and both are
popular in Italy, but the version I prefer is the one with
pancetta. The flavor of smoke is not usually associated
with Italian food; certainly hardly ever outside of Alto
Adige, a German-speaking region in the North that was once
part of Austria. In this dish, I find that smoked bacon
adds a sharpness that wearies the palate after the first
bitefuls. Try it both ways, and decide for yourself.
INGREDIENTS ()
1/2 lb pancetta or bacon
2 Tbsp olive oil
1 Tbsp butter
4 garlic cloves, peeled and lightly crushed
1/4 cup dry white wine
salt
1 lb package thin spaghetti
3 eggs
1/4 cup freshly grated Peccorino romano cheese
1/2 cup freshly grated Parmesan cheese
freshly ground black pepper
2 Tbsp parsley, chopped fine.
PROCEDURE
(1) Cut the pancetta or bacon into thin strips.
(2) Put the oil, butter and crushed garlic into a sau-
cepan or small saute pan, and turn on the heat to
medium high. When the garlic becomes colored a
deep gold, remove and discard it.
(3) Put the pancetta or bacon into the pan, and saut'
until it begins to be crisp at the edges.
(4) Add the wine, and let it boil away for a minute or
two; then turn off the heat.
(5) In a large pot, bring 4-5 quarts water to a boil.
Add 2-3 Tbsp salt, and when the water returns to a
boil, put in the spaghetti.
(6) Take the bowl from which you'll be serving the
spaghetti later, and into it break the three eggs.
Beat them lightly, then mix into them both grated
cheeses, a liberal grinding of pepper, and the
parsley.
(7) When the spaghetti is tender but firm to the bite,
drain it, and put it into the serving bowl with
the egg-and-cheese mixture. toss rapidly and
thoroughly until it is well coated.
(8) Reheat the pancetta or bacon quickly over high
heat, then pour the entire contents of the pan
over the spaghetti. Toss again thoroughly, and
serve immediately.
RATING
Difficulty: moderate. Time: 20 minutes. Precision: Approx-
imate measurement OK.
CONTRIBUTOR
Katherine Rives Albitz
Hewlett-Packard, Ft. Collins, Colorado, USA
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