Friday, December 6, 2013

Spegathi Carbonara

Spegathi Carbonara

About Carbonara:

Carbonara is an Italian pasta dish from Latium,[1] and more specifically to Rome,[2] based on eggs, cheese (Pecorino Romano orParmigiano-Reggiano),[1] bacon (guanciale or pancetta), and black pepperSpaghetti is usually used as the pasta, however, fettuccine,rigatoni, or bucatini can also be used. The dish was created in the middle of the 20th century.[3]
The pork is cooked in fat, which may be olive oillard, or less frequently butter.[4] The hot pasta is combined with a mixture of raw eggs, cheese, and a fat (butter, olive oil, or cream)[2] away from additional direct heat to avoid coagulating the egg, either in the pasta pot or in a serving dish. The eggs should create a creamy sauce, and not curdle.[1][3][4][5] Guanciale is the most commonly used meat in Italy, butpancetta[6][7] and local bacon are also used.[8][9] Versions of this recipe may differ in how the egg is added: some people use the whole egg, while other people use only the yolk; intermediate versions with some whole eggs and some yolk[10] are also possible.
Cream is not common in Italian recipes, but is often used elsewhere.[8][9][11][12] Garlic is similarly found mostly outside Italy.[4]
Other variations on carbonara outside Italy may include peas, broccoli, mushrooms, or other vegetables.[11] Many of these preparations have more sauce than the Italian versions.[13] As with many other dishes, ersatz versions are made with commercial bottled sauces.

Serves 2-3 Hungry People

Prep time: 10 mins
Cook time: 15 mins


Onion - 1 Small , chopped
Bacon - 4 Slices of , chopped
Olive Oil - 1 tsp
Eggs - 2
Heavy Cream - 2 Tbsp
Freshly Grated Parmiggiano Reggiano - ¼ Cup
Fresh Ground Black Pepper and Salt, to taste
Dried Spaghetti - 8 oz of


1) Fill a large pot with water sprinkle in a tbsp of salt and bring it to a boil.

2) In a large nonstick skillet with high sides, preheat the olive oil over medium high heat, add the bacon and cook for a few minutes until the bacon starts to cook and crisp at the edges but it’s not totally cooked. Add the onions, season with a little salt and good amount of freshly cracked black pepper and cook for about 5 minutes or so.

3) In a small bowl whisk together the eggs, cream and parmiggiano reggiano, season with a little salt and a good amount of black pepper.

4) At this point the pasta should be perfectly cooked al dente and drain it well

5) Remove the skillet with the bacon mixture from the stove and add in the drained pasta. Working very quickly, add in your sauce and mix until every strand of spaghetti is covered with that velvety sauce.

6) Plate up right away and enjoy!

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