spaghetti alla carbonara

prep time:: 10 min
total time:: 15 min

Makes 4 servings

It’s essential to use real Parmigiano-Reggiano, though, and not cheap American parmesan; even better, use half pecorino Romano and half Parmigiano. And no cream – that is inauthentic. The technique of covering the pan for a minute at the end comes from David Downie’s book, Cooking the Roman Way, which is highly recommended.

ingredients

sea salt
3 slices thick (butcher) bacon
2 tablespoons olive oil
1 shallot, finely chopped
3 eggs
freshly ground black pepper
1 cup grated Parmigiano
1 pound spaghetti or bucatini

directions

1
Put a big pot of salted water on to boil.
2
Meanwhile, stack the bacon and cut it in half crosswise, then in half lengthwise, then across into dice.
3
In a wide frying pan or saute pan (you’re going to put the pasta in it later), warm the olive oil over medium-high heat and add the bacon; stir until bacon is cooked through but not crisp, then add the shallot to the pan.
4
Turn heat way down to low and cook until the shallot is very soft and golden. Turn off the heat under the pan.
5
In a small bowl, beat the eggs with several grindings of pepper (the more, the better); beat in 1/2 cup of the cheese.
6
Add the pasta to the boiling water, stir to untangle the pieces, then boil until al dente (8 to 11 minutes).
7
When pasta is done, ladle out about 1/4 cup of the cooking water and stir that quickly into the eggs to temper them.
8
Drain pasta, throw it in the pan with the bacon and pour in the egg mixture. Toss quickly and vigorously with tongs until the heat of the noodles starts to gently cook the eggs, then cover the pan and let sit for 1 minute. Serve immediately in warmed pasta bowls with remaining cheese over each portion.

notes

To make this a complete meal add a good green salad. And a nice bottle of chilled Orvieto or Frascati wine. NOTE: Be sure to heat your pasta bowls; carbonara will congeal in cold bowls.

Source: Tori Rich - tuesdayrecipe.com