Spaghetti alla Carbonara -- Spaghetti Charcoal Makers Style

Instructions

Cook the spaghetti according to the package directions to al Dente. Over medium heat, melt the butter and add the olive oil. Add the panchetta and onion. Cook until the onion is somewhat translucent and the panchetta well browned, but not crisp. Add the white wine and continue to cook until it has reduced by about half. Remove from the heat.

In a bowl, large enough to hold the pound of pasta, lightly beat the eggs with the cheese, parsley, a pinch of salt, and a generous amount of black pepper; mix well. When the pasta is cooked, drain well. Return the skillet with the panchetta and onion to high heat. Add the drained pasta to the bowl with the eggs and cheese mixture. Toss it well, until all the pasta is coated with the eggs and cheese. Add the onion and panchetta and toss again. Serve immediately, with additional grated cheese on the side.

Author's Comments

This is a fairly straight forward recipe that incorporates egg and cheese. These two ingredients, cooked by the heat of the pasta, will made the dish extremely creamy. Some recipes call for the addition of heavy cream. I shy away and allow the egg and cheese to do their “thing”. If referencing “Carbonara” in a Italian Dictionary, it states, “member of the Carbonari Society”, some say they were charcoal makers . . . not sure!

* Panchetta is an Italian style bacon and can be obtained at most good Italian Specialty Stores.

From my cookbook, The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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