A Not Quite Classic Spaghetti Carbonara

If you’re a regular reader, or even an occasional one, you know I love Italy, and though I don’t think I’ve ever said it, I do love Italian food.

I was recently in Venice visiting with friends, and they made the most incredible meal for us to share.

I try to eat healthy and minimize wheat, dairy, and sugar, but when a friend says, “I’m going to make a spaghetti carbonara today, are you interested?” I said, “Hell yes!”

Spaghetti Carbonara is actually a traditional Roman recipe, and can also be made with fettucini, rigatoni, or bucatini. It’s pretty quick to make and the ingredients are simple, but as I observed, there’s a bit of timing to the recipe that is important. My Venetian friend, Alberto, makes it with milk.  Maybe that’s his local adaptation? Anyway, gather up the ingredients and start cooking!

 

You can click on any photo to enlarge it.

SPAGHETTI CARBONARA  – serves 4

Ingredients:

4 egg yolks (small to medium eggs)
1 c. milk
a pinch of salt
olive oil
1 medium size onion, minced
2 c. bacon or pancetta, about 1/2 cup per serving, diced
1 c. grated parmesan
pasta, enough for 4 servings
pepper to taste

Place a large pot of salted water on the heat to boil for the pasta.
Mix the egg yolks, milk, and salt together.

In a large skillet over medium-low heat, saute the minced onion in olive oil until the onions are translucent. Add the bacon to the onions and cook until it is lightly browned.

Meanwhile the water for the pasta should be boiling. Cook the pasta according to the directions on the box – or slightly less time, as it’s going to be cooked a bit more later.

Add a cup of grated parmesan cheese to the egg and milk mixture and whip it well.

Now here’s where the timing all comes together! When the bacon and onion mixture is ready, hopefully the pasta will be ready, too. Your bacon/onion mixture should still be keeping warm on medium/low heat.

To the bacon/onion mixture, add the pasta. Stir it around. Then add the egg, milk and cheese mixture to the bacon and onion.

Stir it well to mix, and cook the egg mixture into the pasta, about 5 minutes.

That’s it. Plate the pasta and enjoy it with a nice red wine, like the Sangiovese I brought from Emilia Romagna.
Buon appetito!

 

If you’d like a more traditional recipe, without the milk, try Jamie Oliver’s which I found here. 

Many thanks to Alberto and Bianca for hosting me and for the food inspiration.