A classic spaghetti carbonara meal is a surprisingly easy dinner. Once you have done your prep (put up the water for pasta, beaten your eggs, shredded your cheese), it comes together very quickly. It’s elegant – it’s pasta’s “little black dress” and it never fails to please.
History of Carbonara
Carbonara’s origins are a bit murky. Because “carbonara” is derived from the Italian word for “charcoal,” many theories abound. Some believe it started as a hearty meal for Italian charcoal workers. Others think it was originally cooked over charcoal. And yet another theory is that is the the specks of black pepper and pancetta in the velvety pasta looked like little charcoals on the dish.
It’s generally assumed that spaghetti carbonara developed after WW II when eggs and bacon were available from the American soldiers. There is no mention of the recipe in earlier Italian books. While the classic spaghetti carbonara may have been instigated by Americans, it was definitely developed in Italy and in turn, the American soldiers brought the recipe home and put their own spin on the dish.
One thing is definite: a classic carbonara sauce has no cream. It’s rich, smooth, velvety texture is made by trusting the pasta to cook the eggs. It is not a cousin to the Alfredo sauce. Carbonara has no relative – it stands on it’s own – rich, eggy and without cream. I was asked to test a recipe from the culinary school at Baltimore International College. I found it simple, straight forward and the dish came together with ease.
Classic Spaghetti Carbonara Ingredients – serves 4-6
1/2 pound thick slab bacon (can use pancetta or Canadian bacon)
2 cloves garlic, minced (can use more)
1 pound favorite spaghetti cooked al dente
4 large eggs – beaten well
1 cup Parmigiano-Reggiano (can also substitute part of the Parmigiano with Pecorino-Romana) – freshly grated
2 tablespoons fresh parsley – chopped (I used 1/4 cup)
salt and pepper to taste
Classic Spaghetti Carbonara Preparation
1. Cook pasta according to package directions. You want it piping hot for the step when you add the eggs, so plan accordingly.
2. In a large skillet or Dutch Oven (I used a Dutch Oven – better to catch all the spaghetti strands), cook the bacon until crispy – about 6 minutes.
3. Drain bacon on paper towel and crumble.
4. Pour off all the oil except for 3 tablespoons.
5. Add the garlic. Season with pepper. Saute for 30 seconds. Return bacon to the pot and toss with the garlic.
6. Add the pasta and coat with bacon, oil and garlic.
7. Remove pot from heat and immediately add the beaten eggs, tossing quickly and well.
8. Add the cheese and toss. The spaghetti strands will be coated with the eggs and the freshly-grated cheese will seemingly melt into the pasta. It is important to remove the pot from the heat when you add the eggs and to toss very quickly so the eggs do not scramble.
9. Add salt and pepper to taste.
10. Put in serving bowl. Top with parsley and toss again. Serve immediately. You can add steamed broccoli or tomatoes at the last minute. Fettuccine noodles are also good noodles for grabbing the sauce. By all means – play with the recipe. Just do not add cream!
Disclosure: I was given compensation to cover the cost of the ingredients. The article including my opinions of the recipe remain my own.
