Spaghetti Carbonara

The authentic carbonara is made with pancetta. If you can't get pancetta, substitute a good quality thick sliced bacon. At the heart of Italian cooking is the insistence on quality ingredients. Remain true to that and you will have a delicious adaptation.

• 5 ounces pancetta or bacon
• 2 tablespoons olive oil
• 5 eggs
• 2 tablespoons milk or light cream
• 2 tablespoons finely chopped flat-leaf parsley
• 1/3 cup mixed parmigiano/romano
• 1 pound spaghetti
• Freshly milled black pepper

METHOD

Fill a 6 quart pot with salted water to boil pasta. Bring to a boil while preparing other ingredients.

Slice bacon or pancetta crosswise into half inch strips, and cook slowly in olive oil. Do not let strips burn. The bacon should be well browned, but not burnt. Keep warm over very low heat.

Separate egg whites and yolks, reserving whites for another use. Put yolks in serving bowl and mix lightly with milk or cream, parsley and the mixed cheeses.

Cook pasta to al dente (firm to the bite), about 8 minutes for spaghetti. When cooked, drain in a colander and add all at once to egg mixture. Toss rapidly until pasta is coated with eggs which will cook from the heat of the pasta. Add bacon and freshly milled black pepper. Toss again. Serve immediately.

Serves: 4 to 6

recipe from www.inmamaskitchen.com

Contributor: Diana Serbe-viola for Virginia Rosso          more roman recipes

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