Spaghetti Carbonara

                     Spaghetti Carbonara

So, here is the first italian influenced dish. Spaghetti Carbonara is a quick and easy dish, made 
all over Italy. We were in Lombardy, Tuscany and Lazio and everywhere we found that dish on 
the menu. 
If you want to do it completely authentic and you are able to find Guangiale, please use that. Unfortunately, I could't find it anywhere here in the states. It's cured pork cheek. You can substitute with Pancetta. 

We also learned that Pasta dishes are "Primi Piatti", means basically a second Appetizer. 
The portions are small and not filling. Also, Pasta is not served with meat like chicken. Chicken or meat dishes are "Secondi Piatti", means main dishes. 


This is what you need:

- 3 Eggs and 2 Egg yolks

- good stuffed 1/3 cup of shredded Pecorino Romano and Parmigiano Reggiano  

- Pepper

- 3 slices of Guangiale or 4-5 slices thick cut Bacon

-  around 12 ounces Spaghetti


This is how you do it:

Prepare a separate Bowl for the Spaghetti to mix with the eggs.

Set up the water for the Spaghetti like always. Cook Spaghetti 9 -10 min., slightly under "al dente". 

Mix the egg yolks and eggs with pepper and mix with the cheese. Set aside.

While the Water is coming to a boil, cut the Guangiale into small pieces (or use the Bacon) and fry it in a pan until its nice and crisp and the fat has come out. Keep it warm.

When the Spaghetti is done, take some of the Pasta water into a measuring cup (I use a ladle for that). Put the hot Spaghetti in the separate bowl you prepared earlier. Trick is, no more heat. Now add the hot Bacon/Guangiale with the fat and mix well into the Pasta. Add a bit Pasta water and stir well to get already a slightly creamy sauce.  

Now add the yolk-cheese mix and stir quick so you don't get scrambled eggs. The sauce will thicken even more and get a nice yellow color. If you think its still to thick, add a bit more Pasta water. But be careful at this point. You don't want to add too much liquid here. Stir well until the cheese is melted. 

The saltiness of the Pecorino and the Bacon and the Pasta water is enough to season this dish. So no extra salt is needed. The rest heat of the Pasta and the Bacon will let the eggs just cook enough to not be raw no more so no worries. 

If you have left overs in your pan and after a while they start to thicken a lot, just add a bit more Pasta Water. 

Enjoy and Guten Appetit