"Pasta Carbonara" a dish created in the 20th century, its origins are obscure existing many legends around it, one being that it was a hearty meal for italian charcoal workers since "Carbonara" means Charcoal in italian.
Ingredients:
- 3 teaspoons olive oil (use 1-2 if bacon is too fatty)
- 300g of bacon cut into stripes (pancetta if available)
- Fettuccine / Spaghetti pasta
- 1 egg (per person)
- 2 teaspoons of grated Pecorino / Parmesan cheese (optional to use both)
- 1/2 cup heavy cream (optional)
- salt and black pepper to taste
- Heat olive oil in a Saute pan over medium/high heat. Add the bacon stipes and cook until it's evenly browned, then turn off the heat.
- Bring a large pot of lightly salted water to a boil. Put in the pasta and cook for 8 to 10 minutes or until "al dente". Drain pasta.
- In a bowl whisk together the eggs, grated cheese and cream. While stirring add pepper and salt. Mix the sauce with the bacon in the saucepan over very low heat and finally add pasta.
Check out Antonio Carluccio's authentic recipe:
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