Spaghetti alla Carbonara
I am pretty much a purist when it comes to Carbonara. No cream.. simply the power of the raw egg.
I'd actually never made carbonara until Dave's brother recently visited, and proclaimed it is his favorite dish. Of course... I made my mind up then that I would make the best carbonara ever. So I looked to the Silver Spoon... who else would give me the most authentic and wonderful recipe ever?
I've made it several times since now... deciding it is also now one of my favorite dishes (not to mention one of the easiest!) .. and now have a recipe I stick to and now have memorized.. not that there is much to it...
You will need:
half a pound of pancetta, cut unto little cubes
2 T butter
half a cup of grated Parmesan
half a cup of grated Romano (I sometimes use Romano only... cause I like it so much)
3 eggs, beaten
enough spaghetti for 2 servings
Melt your butter and fry up the pancetta in it til its as crispy as you like.
Cook up your pasta in some seriously salted water.
Combine the eggs and the cheese.
Toss the spaghetti into the pan with the pancetta. Toss.
Remove from the heat.
Add the cheese egg mixture and toss again.