Bobby Kreiner's Food

Spaghetti Carbonara

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September 19, 2017

When I was a child growing up in Italy, I heard this recipe was developed in Rome during WWII to please the American soldiers who were used to bacon and eggs with milk, and the pepper looks like charcoal off the hands of charcoal workers. The Pecorino Romano and spaghetti were local, of course. I've heard other plausible versions that predate the war, but this was the first I heard so I like this one best.

Ingredients

1 Tbsp olive oil

5 slices bacon (guanciale, or ham can substitute) diced

3 eggs

2 egg yolks

1/2 cup Parmigiano-Reggiano, Pecorino Romano or a combination of the two

1 pound spaghetti

1/2 cup pasta water

Big pinch of salt

Fresh cracked pepper

Fresh parsley or other herb

Directions

In a skillet, brown bacon in olive oil and set aside.

Combine, eggs, cheese, salt and pepper in a large bowl.

Boil spaghetti and reserve 1/2 cup of the pasta water.

Add the hot spaghetti to the egg mixture. The heat of the spaghetti will cook the egg and melt the cheese.

Add the bacon and stir with tongs until the pasta is evenly coated.

Garnish with parsley or other herbs.

Serve with copious amounts of cracked pepper, the "carbonara" in the name.

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