Spaghetti alla Carbonara
This famous pasta recipe can be found at the table of most any Italian homes. I had to learn this dish by myself because my mother wasn't interested in it as she preferred risotto more than pasta. Since then it has become a regular at our house though.
1 lb. spaghetti
3 XL pasteurized eggs*
1 Tbsp. heavy cream
1 1/2 pancetta* cut in cubes
2 Tbsp. fresh grated pecorino romano cheese*
salt and black pepper
1. In a large nonstick skillet cook the bacon just enough to melt the fat but not so much that it becomes crispy. If the bacon is fat drain of the excess grease.
2. In the mean time prepare the spaghetti as directed. Don't put too much salt in the water because the bacon itself is already salty.
3. In a bowl add the eggs, the heavy cream, the parmesan 1 pinch of salt and a good pinch of pepper. Beat all the ingredients with a fork until well mixed.
4. When the pasta is ready add it to the bacon, the skillet should be still warm. Quickly add also the eggs mixture and mix until well coated. Be careful not to cook the eggs, the sauce should be creamy.
Notes:
*If you are worried about the health risks from eating uncooked eggs I suggest that you ask your grocer for pasteurized eggs. I know that in the U.S. you can purchase them in a carton.
* pancetta is bacon but unlike bacon is not smoked. It's cured in salt and spices and aged for few months. I don't know if it's imported but you can find the American-made pancetta in Italian markets and specialty stores.
* If you don't find the pecorino romano cheese you can substitute it with parmesan cheese. Please don't buy the cheese in the box, buy genuine Italian parmesan.