Pasta alla Carbonara

By John, 15 October, 2020
Region
Italy
Description
Pasta Carbonara

I don't know why this is called Carbonara, literally "in the style of the charcoal-makers", but it's rich and delicious, and (as my sister pointed out to me) with some kinds of pasta, it's low in carbs!

I remember this as a sort of "breakfast pasta" because it's made with bacon and eggs. It's easy and very fast to make, but you may want a big bowl for the last-minute tossing with the eggy-cheesy dressing if your skillet isn't big enough for that messy step.

Yield
4 Servings
Preparation time
15 minutes
Ingredients
12 oz Pasta
2 T Butter
1 clv Garlic (crushed)
1⁄2 c Diced Pancetta
1⁄2 c Parmigiano-Reggiano cheese
1⁄2 c Pecorino Romano Cheese
2 Eggs (beaten)
Instructions
  1. Start the pasta. Everything else takes just a few minutes, but you want the pasta to be very hot for the final steps.
  2. Melt the butter in a skillet, then add the garlic and the pancetta. Cook until the garlic is brown, then remove it.
  3. When the pasta is cooked, drain it and add it to the skillet. If the skillet is not big enough, then use a large bowl.
  4. Add half of each cheese and the eggs, then toss everything together vigorously. The eggs will combine with the cheese and cook into a sauce.
  5. Add the remaining cheese and toss that as well.
  6. Serve hot.
Notes
This is traditionally served with spaghetti or other long dried pasta.
Source
The Silver Spoon Cookbook