Carbonara

Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, pecorino romano(cheese), guanciale or bacon, and black pepper. The dish was created in the middle of the 20th century.

The recipes vary, though all agree that cheese (pecorino, parmesan, or a combination), egg yolks (or whole eggs), cured fatty pork, and black pepper are basic. The pork is fried in fat (olive oil or lard), then the hot pasta is dropped into the pan to finish the cooking for a few seconds; the mixture of eggs, cheese, and butter or olive oil is then combined with the hot pasta away from the heat to avoid cooking the egg, which must remain liquid. Guanciale is the most traditional meat, but pancetta, or local bacon are also used. 

Cream is not common in Italian recipes, but is used in the United States, France, Spain, the United Kingdom, Australia, Russia (especially in Moscow) and Japan. Other Anglo/Franco variations on carbonara may include peas, broccoli or other vegetables added for colour. Yet another American version includes mushrooms. Many of these preparations have more sauce than the Italian versions.

In all versions of the recipe, the eggs are added to the sauce raw, and cook (coagulate) with the heat of the pasta itself.

I thought I've been making a tasty carbonara and was surprised to come upon a much full-flavored version of carbonara from my good friend Rocky Dimdam. Even my niece who is a picky eater liked it! Here is my carbonara recipe added with Rocky's tip.

Photos by SDeluz

Ingredients:

1 package pasta of choice (500 gms)

8 slices of bacon (or sweet ham)

100 gms. parmesan cheese 

ground black pepper

olive oil

dash of salt

4 scrambled eggs

1/2 can evaporated milk

200 gms cream (or Crème fraiche)

Procedure:

1. Cook pasta on boiling water with olive oil and dash of salt til al dante.

2. Fry bacon in pan til crispy. Remove and drain on paper towel. Chop into bits.

3. Heat pan on medium temperature. Put and cook cheese til melted. Add Cream, evaporated milk and bacon.

4. Add pasta and gently toss with tongs.

5. Season with black pepper and salt (be careful with the salt coz the cheese already salty).

6. Turn off the fire and pour the scrambled eggs. Mix well.

7. Serve with gratings of cheese on top.

Tip: Add evaporated milk as my friend Rocky Dimdam suggested. It will give a much richer flavor. Without that, the carbonara tends to dry up. Try it!