Recipe: Spaghetti Carbonara

Posted by: Nikki

Quite different from the heavily-creamed version found in many Italian-American restaurants and households, the authentic carbonara can only be in the "style" of its indigenous Rome.  My first experience with a version of this glorious dish (a surprise first step outside of my red-sauced "comfort" zone), was one Saturday morning when I still lived at home with mom and dad.  Occasionally, my father, who had about a 1:10 cooking-time ratio to my mom, would put on his "adventurous cook" hat and try to replicate a dish he had had at some memorable feast.  This one morning it was to be the "carbonara" he had in Rome.  Known for "throwing in the kitchen sink" when he embarked on a sauteeing-expedition, my father's version consisted of scrambled eggs, bacon, cracked black pepper, spaghetti and a healthy toss of pecorino romano.  Frankly, it was one of the most delicious breakfasts I have ever had (!)

Plate of Nikki's Carbonara...reminds me of Roma!

Years later, I learned that many, if not most, restaurants -- Italian or otherwise -- prepared carbonara with a heavy coating of cream, no eggs and bits of ho-hum, and often tough, cubes of ham or pancetta.  Although comfort-food friendly enough (as are most of the Italian-American renditions of true Italian fare), it was never one of my favorites because the cream almost always overwhelmed the meat.  It was not until a sojourn to Rome and a little trattoria off the Piazza Navona, that I finally sampled carbonara in its native, and most delicious form, with tender and slightly smoky pancetta bits; the perfect bite of parmegiano-reggiano; and an abundance of cracked black pepper.  Every taste could be identified -- even the pepper, and I'm convinced it was because of the absence of cream.  When I finally tried cooking it myself for the first time (and in my usual effort to impress the hubby), I used Lidia Bastianich's Carbonara recipe and it was right on the money -- even substituting smoked bacon for pancetta (which can be difficult to cook just right).  Lidia does it right by suggesting no cream (though recognizing its use and popularity in the U.S.) and instead, using the binding effect of three egg yolks added slowly when the pasta & sauce concoction is off the flame.  I go heavy on the black pepper to replicate the dish that I had in Rome and recommend the same for an extra bite.  In short, this recipe is the closest version of carbonara that I've had this side of the Atlantic -- though dad's was a commendable try -- and it almost always brings me back to that evening in Roma.

Comments

[Jollibee Philippine website]

Thanks for sharing this spaghetti carbonara,its reminds me of how romantic my husband.

-Ava

[Jonny & Nikki]

Yes, the carbonara reminds Nikki of how romantic Jonny is as well! Thanks for the comment, let us know how the puttanesca recipe works for you.