Well, you all know how much I love me some Italian Food. And I have been known to enjoy a party or two, as well as a occassional regular mandatory glass of red wine with dinner. Well, I can’t think of a better reason to celebrate and bring it all together ’cause my friend Maryann over at La Dolce Vita and Marie at Proud Italian Cook are hosting Festa Italiana…
I have so many Italian recipes to choose from, but I think I will share with you one of my easy, but delicious favorites. I have posted this before, but it is a classic that bears repeating. As with most simple Italian dishes that have few elements, it is important to use the best quality ingredients available to get the best taste possible.
Spaghetti Carbonara
Course salt
1 pound spaghetti
4 ounces pancetta, chopped
2 tbsp extra-virgin olive oil
3 minced garlic cloves
4 large eggs, room temperature
1/2 cup freshly grated Parmesan cheese
1/4 cup freshly grated Pecorino-Romano cheese
freshly ground black pepper
1. Boil a pot of salted water. Add pasta, cook to al dente. Drain.
2. Meanwhile, cook pancetta in a skillet over med-high heat. Stir to make sure it does not stick. Remove with a slotted spoon when brown. Keep on the side in a bowl.
3. Reduce heat to med-low, add the oil than the garlic and cook until golden, but do not burn it!
4. Lightly beat the eggs in the bottom of your serving bowl. When the pasta is done, add it to the skillet with the garlic and toss. Then transfer the pasta to the serving bowl with the eggs and toss. The heat of the pasta will *cook* the eggs. Add the cheese and the pancetta and toss again. Season with lots of black pepper and serve with some additional cheese on top.
Buon Appetito e Buona Festa Italiana!