By CUISINEIST.com Test Kitchens
Like many recipes, the origins of this classic dish are obscure. The name is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers. In any case , this is an easy dish for your family to enjoy !
- 1 pound spaghetti
- 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta or bacon cubed
- 4 garlic cloves, finely chopped
- 2 eggs
- 1 cup freshly grated Parmigiano-Reggiano, and a little more for topping
- Freshly ground black pepper
- 1 handful fresh flat-leaf parsley, chopped
Prepare the sauce while the pasta is cooking. Is important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the eggs in the sauce.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm . Drain the pasta well, reserving 1/2 cup of the cooking water to use in the sauce.
Next, heat the olive oil in a deep skillet over medium heat . Add the pancetta and saute for about 3 minutes until it is crisp and the fat is rendered. Toss the garlic for less than 1 minute.
Add the hot, drained spaghetti to the pan and toss for 2-3 minutes to coat the strands in the bacon. Beat the eggs and Parmesan together in a mixing bowl. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs begin to thicken, do not scramble.
Thin out the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Season the carbonara with freshly ground black pepper and taste for salt. Place the spaghetti carbonara into warm serving bowls and garnish with chopped parsley.